Girasole Pasta

I went to an Italian restaurant in the neighborhood of ShadySide in Pittsburgh, PA by the name of Girasole. I ordered this delicious and rustic pasta dish with spaghetti and corn! It is so simple, yet so tasty, and I couldn't wait to recreate it and share it.

Did you know that in Italian, Girasole, means sunflower?

Recipe:

Ingredients:

• 1 lb of spaghetti/ linguine

• 2 cloves of roughly chopped garlic

• lots of extra virgin olive oil

• fresh basil chopped - to garnish

• grape tomatoes cut in half longways, roughly 2 cups

• 1 can of corn in water

• salt, pepper, oregano, and dash of red pepper flakes

• Mozzarella cheese (you can use mozzarella balls, log/sliced, etc) Cut this into bite size pieces.

Steps:

1. In a large pot, boil water, and cook your pasta until al dente.

2. Drain your pasta, and add back into the pot, and coat with olive oil and sprinkle in black pepper - put the lid on and set to the side.

3. In a small pot, add olive oil and garlic and saute until fragrant.

4. Add in your tomatoes and seasons, and saute until the tomatoes become blitzed where the skins start to pop a bit / simmer down.

5. Add in your can of corn and saute with everything inside the pop.

6. To plate, add the pasta, top with the veggies (tomato/corn mixture), add a good helping of mozzarella scattered across the top, and garnish with fresh basil. To make sure its oily, Id recommend drizzling a bit more olive oil across the top.