INGREDIENTS

  • Kosher salt
  • 1 pound dried angel hair pasta
  • 3 tablespoons olive oil
  • 3 ears of sweet corn, kernels cut from the cobs (about 2 cups)
  • 2 garlic cloves
  • 3 tablespoons fresh oregano leaves
  • 1/2 tablespoon crushed red pepper flakes
  • 2 cups grape tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • 1 cup crumbled feta cheese

INSTRUCTIONS

  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 into 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.