Arianna | plant based food & lifestyle

Nothing screams late summer more than a pasta bursting with beautiful heirloom tomatoes, fresh basil, and sweet corn kernels, especially when prepared with Pompeian Robust Extra Virgin Olive Oil. @pompeian

Late Summer Pasta
1/2 lb short pasta of choice, cooked al dente (reserve about 1/2 cup of pasta water)
3 tbsp Pompeian Robust Extra Virgin Olive Oil
4-5 cloves garlic, minced
1/2 tsp chili flakes
2 cups fresh corn
Approximately 3 cups diced heirloom tomatoes or cherry tomatoes
1/3 cup fresh basil plus more for serving
Salt and pepper to taste
Grated parm or pecorino to serve

Heat a pan to medium low with 3 tbsp of Pompeian Robust EVOO. Start by sautéing the garlic and chili flakes, taking care not to burn the garlic. Add in the tomatoes and cook them down for a few minutes before adding in the sweet corn. Boil your pasta of choice until al dente, making sure to save about 1/2 cup of pasta water to bring the sauce together later. When the tomatoes are softened and the sweet corn is cooked through, add in about 1/3 cup chopped basil. Season with salt and pepper. When the pasta is done cooking, add it directly into the sauce along with the pasta water. Pomp It Up with a drizzle of Pompeian olive oil on top, fresh basil, and grated cheese.

Enjoy, and don’t forget to check out Pompeian’s Prime Day deals on Amazon!

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