Summer Pasta

Name: Summer Pasta
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; ¾ cup (60 g) panko bread crumbs; ½ teaspoon lemon zest (from 1 lemon); 1½ teaspoons kosher salt plus ¼ cup (60 g), divided; 12 cups (2.8 L) water; ½ cup (110 g) unsalted butter, divided; 1 cup (110 g) chopped sweet onion (from 1 small onion); 1 cup (110 g) chopped sweet onion (from 1 small onion); 12 ounces (340 g) bucatini; 1 pint (290 g) multicolored cherry tomatoes, halved; 1½ cups (220 g) corn kernels, from 2 ears (any color corn will do); 1½ cups (220 g) corn kernels, from 2 ears (any color corn will do); 1 tablespoon minced garlic (from 2 large cloves); 1 tablespoon minced garlic (from 2 large cloves); ½ teaspoon crushed red pepper; ⅓ cup (75 ml) dry white wine; ½ cup (120 ml) heavy cream; 2 teaspoons fresh lemon juice (from 1 lemon); 2 teaspoons fresh lemon juice (from 1 lemon); 1 cup (100 g) freshly grated Parmesan cheese; Freshly ground black pepper, for garnish; Basil leaves, for garnish

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

My Southern Kitchen

By Ivy Odom

Published 2025

About

Never, and I mean never, throw out your pasta cooking water until you’re completely done cooking. I’ve even been known to save it in the fridge to add a little to reheated leftovers. The starchy water is key to creating a glossy sauce that coats pasta perfectly.

Ingredients

2 tablespoons extra-virgin olive oil
¾ cup (60 g) panko bread crumbs

Americas
United States
Leftovers
Pasta
Vegetarian
Summer
South America

Method

In a 12-inch (30.5 cm) nonstick skillet, heat oil over medium heat. Add panko and cook, stirring often, until panko is golden brown, about 7 minutes. Remove from heat and stir in basil, lemon zest, and ½ teaspoon of the salt. Transfer to a small bowl, then wipe skillet clean.
In a large pot, bring water and ¼ cup (60 g) of the salt to a boil over high heat. Whi