Pasta Ingredients with Unintentional Soft Focus

Cubano Orzo with Tomatoes and Corn

4 oz Pappardelle’s Cubano Orzo
1 tsp. olive oil
6 garlic scapes (or 3 stalks green garlic or 1-2 cloves of garlic)
1-2 onion scape or green onions, chopped
2 ears grilled corn, cut off the cob
2 tomatoes, chopped
12 basil leaves, chopped
1/4 -1/2 cup cilantro, chopped
several sprinkles of cayenne
salt and pepper to taste
grated pecorino romano (or parmesan)

1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes according to their site – it took 11 minutes for me at altitude). Drain and rinse.

2. Heat oil in large skillet on medium heat, and then saute garlic and onion for 2-3 minutes, stirring frequently.

3. Add the tomatoes, the cayenne, and salt and pepper, turn up to medium-high heat, and cook until the tomatoes break down and form a ‘rough’ sauce (about 7-10 minutes)

4. Add corn, salt, pepper, orzo, cilantro, and basil and heat through

5. Top with grated pecorino romano

Cubano Orzo with Tomatoes and Corn

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