Orecchiette With Corn, Jalapeño, Feta and Basil
Published August 14, 2018
Linda Xiao for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound orecchiette
4 tablespoons unsalted butter
1 jalapeño, finely chopped
5 ears corn, shucked and kernels removed (about 3 ½ to 4 cups kernels)
Kosher salt
8 ounces crumbled feta cheese
½ cup torn basil leaves, plus more for serving
Flaky salt, for serving (optional)
Nutritional analysis per serving (4 servings)
113 grams carbs; 81 milligrams cholesterol; 791 calories; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 27 grams fat; 6 grams fiber; 760 milligrams sodium; 27 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of well-salted water to a boil. Add pasta, and cook until it is just short of al dente, about 10 minutes. Drain, reserving 1 cup of pasta cooking water.
- Step 2
While pasta cooks, make the sauce: In a 12-inch skillet, melt butter over medium heat. Add jalapeño, and cook until softened, about 1 to 2 minutes. Add corn, and cook until it begins to brown in spots, about 3 to 4 minutes. Season with salt. Add ¼ cup of pasta water and bring to simmer and cook until reduced by half, about 1 to 2 minutes.
- Step 3
Add pasta to skillet, tossing to coat with sauce. Add feta cheese and an additional ¼ cup of pasta water, tossing until pasta is slick and glossy with sauce. If needed, add in another ¼ cup pasta water. Stir in basil. Transfer to a large bowl and scatter with remaining basil. Season with flaky salt, if desired.
Private Notes
Comments
Please add food values per serving - calories, carbos, salt, protein. It makes a difference for those of us who consider these values when trying new recipes.
Added some sweet cherry tomatoes to help counterbalance the jalapeño kick.. divine.
SO good! Seriously, you want to make this: it's a celebration of sweet summer corn. But one big tip: Make half the amount of pasta. That's what we did, and the proportions were right-on. With double the amount — that is, what the recipe calls for — we wouldn't have been able to appreciate the corn/feta/jalapeño/herb mixture nearly as much. With that one change, it's a delight!
Five stars, even with subs based on what was available in my house last night. (I know, I know.) Made with: Jovial brown rice fusili (I'm a brown rice pasta girl, wish they made the orechiette shape); poblano peppers (my jalapenos did not grow properly this year- planted too late and then global warmed to death); parmesan (no feta in the house); no basil (also died early thanks to hottest july on record for the mid-South and the last week hitting over 100 every day) but added lemon. YUM
Wow! Delicious! I followed everyone’s advice and cut orecchiette in half… Definitely a key move. With a whole pound, it would overpowered the rest of the ingredients. I have a heck of a lot of jalapeños growing right now, so I doubled the jalapeños and it was delicious. I cut the amount of feta in half from 8 ounces to four, which I think was a good idea because 8 ounces seems like it would’ve been a lot of feta. But everything came together beautifully. We will definitely be making this again.
I have been making this for years, using fresh summer corn. The only change I make is using conchiglie instead of orecchiette, for the way the individual kernels take up refuge in the opening.