capellini with fresh corn

A quick, flavorful summertime meal that’s ready in the time it takes to cook the pasta. Creamy feta helps to balance out the heat of the peppers, making for a really nice combination. Feel free to use sweeter or spicier peppers, depending on your preference.

2 Anaheim peppers
2 ears of corn, husks and silks removed
1 pound capellini
Kosher salt, to taste
2 tablespoons canola oil
Freshly ground black pepper, to taste
1/2 cup crumbled feta cheese, or to taste

  1. Cut peppers in half lengthwise and remove seeds (if you want extra heat, leave some seeds in). Slice into strips and place in bowl.
  2. Place corn on its side and, using a sharp knife, carefully cut off kernels from cobs. Transfer cut corn to bowl with peppers.
  3. Bring a large pot of water to boil. Add a pinch of salt. Add pasta and cook for 7-10 minutes, until al dente.
  4. Meanwhile, heat oil in a large sauté pan over medium heat. Add peppers and corn and cook for 2-3 minutes. Season with salt and pepper. Add pasta to pan, along with 1 cup of pasta water. Stir to combine, coating pasta with sauce. Add more pasta water if necessary (you want to make it just saucy enough to coat pasta well).
  5. Divide mixture among serving bowls and top each with equal amounts of feta cheese (or to taste). Season with salt and pepper and serve.

Serves 4.