Campanelle with Corn, Tomatoes and Arugula

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Kosher salt

1 pound campanelle

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 1/2 cups corn kernels (from 2 ears)

2 cups cherry tomatoes 

Freshly ground pepper 

3 ounces crumbled goat cheese

4 cups packed baby arugula 


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
  2. Meanwhile, heat 1/4 cup olive oil in a separate large pot over medium-high heat. Add the corn and cook, stirring, until browned, 4 to 6 minutes. Add the tomatoes and cook until bursting, 2 to 3 minutes; season with salt and pepper. 
  3. Add the pasta, 1/2 cup reserved cooking water and the remaining 2 tablespoons olive oil to the pot with the tomatoes. Cook, stirring, until coated, adding more cooking water if needed; season with salt and pepper. 
  4. Remove from the heat and stir in the goat cheese. Working in two batches, add the arugula and stir until lightly wilted. 
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