Ingredients
- Kosher Salt
- 1 1 1 pound dried angel hair pasta
- 3 3 3 tbsp. olive oil
- 3 3 2 ears sweet corn, kernels cut from the cobs (about 2 cups)
- 2 2 2 garlic cloves, sliced
- 3 3 3 tbsp. fresh oregano leaves
- 1/2 1/2 1/2 tbsp. crushed red pepper flakes
- 2 2 2 cups grape tomatoes, halved
- 2 2 2 tbsp. extra-virgin olive oil
- 1 1 1 cup crumbled Feta cheese
Preparation
Step 1
1. In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.
2. Meanwhile, put a large skillet over medium-high heat. Add the olive oil and corn, spreading the kernels out into an even layer on the bottom of the pan. Let the kernels cook, without stirring, until browned, about 2 minutes. Reduce the heat to medium and add the garlic, oregano and a good pinch of salt. Cook until aromatic, about 1 minute.
3. Stir in the red pepper flakes, add the reserved pasta water, and cook for 1 minute.
4. Add the cooked pasta to the pan, stirring the noodles into the sauce. Remove from the heat and stir in the tomatoes, extra-virgin olive oil and feta. Serve immediately.