Spaghetti with Sweet Corn Pesto


This may be the last weekend of the official summer season in the Hamptons, but as far as I’m concerned, summer isn’t over until the corn and tomatoes are gone and pumpkin mania takes over. September is a particularly magical month in the Hamptons, because for a few weeks, the weather seems to be absolutely perfect every day, and there are no packed beaches or traffic jams to accompany it. It’s hands-down my favorite month of year here.  So, in honor of the winding down of the insanity that is the Hamptons in August,  and the warm weeks ahead, I wanted to share my all-time favorite late-summer dinner: Spaghetti with Sweet Corn Pesto.



What is sweet corn pesto, you ask? Let me explain. It’s a sauce that made the same way as traditional basil pesto, but with a few major differences. Instead of basil and pine nuts, I sauté fresh corn with some smashed garlic and blend it all together with Parmesan and olive oil to make a sauce that’s creamy, subtly sweet and savory.



I love this pasta for so many reasons. It is a unique and heavenly way to use these superstar summer veggies, and a dish that is as impressive as it is simple. The pasta warms the tomatoes just enough to bring out their sweetness, and the panko crumbs toasted with red pepper flakes add just little bit of heat and crunch to each bite. I love having lot of different textures in the same dish, and this recipe has that nailed.


And for me, this recipe also means slowing down and getting back in the kitchen after months of grilling and throwing together simple sides and salads. With sweet corn, cherry tomatoes and basil, this recipe is as summery as it gets, but it’s also a hearty and comforting dinner -perfect for early September nights with the first discernible chill in the air. Make this over the long weekend if it’s getting cool where you are, and serve the pasta in big bowls with red wine. I promise you’ll be happy you did.


Spaghetti with Sweet Corn Pesto


 extra virgin olive oil
3 ½ cups fresh corn kernels (cut from 6 ears of corn)
2 garlic cloves, peeled and smashed with the flat side of a knife
kosher salt and freshly ground black pepper
½ cup panko (Japanese bread flakes)
¼ teaspoon crushed red pepper flakes
½ cup freshly grated Parmesan cheese
1 pound spaghetti
2 pints cherry tomatoes, cut in half through the stem
½ cup fresh basil leaves, packed


In a large (12-inch) sauté pan, heat 3 tablespoons olive oil over medium-low heat. Add the corn, the garlic and 1/2 teaspoon salt and cook for 8-10 minutes, stirring occasionally, until the corn is tender.

Remove ½ cup of the corn and set aside. Transfer the rest of the corn and garlic to the bowl of a food processor (or powerful blender such as a Vitamix) and allow to cool for 10 minutes. Meanwhile, make the spicy bread crumbs. Using a paper towel, wipe out the sauté pan you used to cook the corn, and heat 1 tablespoon olive oil over medium heat. Add the panko, crushed red pepper flakes and ¼ teaspoon salt. Cook, stirring very often, for 3-5 minutes, until the panko is golden brown. Remove to a small bowl to cool.

Add 1 ½ teaspoons salt and ½ teaspoon pepper to the corn and garlic and process until coarsely pureed. With the food processor running, add 3 tablespoons olive oil and process until smooth. Add the Parmesan and pulse until combined.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the directions on the box. While the pasta cooks, wipe out the sauté pan again. Transfer the corn “pesto”  to the pan, add 1/4 cup of pasta water and bring to a simmer over low heat, stirring until smooth.

When the pasta is finished cooking, use tongs to transfer it to the sauté pan (do not drain!) and toss it with the sauce. Add the cherry tomatoes and reserved corn and toss again. Sprinkle a thin layer of panko crumbs over the pasta, tear the basil leaves into pieces, and scatter half of them over the pasta.  Serve immediately with remaining panko and basil on the side.

Eggplant & Tomato Caprese Salad


I’m so excited to be working with my friends at Amber Waves Farm in Amagansett, New York this summer.  The farm grows organic vegetables, fruit, flowers, and wheat and over the last few years I have loved experimenting with the different fruits and veggies that show up in the CSA box each week. This year, Amber Waves opened a beautiful new farm store, and to celebrate, I’ll be sharing recipes inspired by what’s in season and available at the farm all summer long. Wherever you live, I hope you’ll find inspiration to cook seasonally, eat locally, and explore delicious new ways eat your way through the summer!


I’ve found that one of the easiest ways to add vegetables to my cooking routine is to incorporate them into dishes I already love. Eggplant is the perfect example. I don’t buy eggplant often, and when I do, it’s usually to throw on the grill with other summer vegetables. It’s good, it’s fine, but let’s face it, unless the recipe involves tomato sauce, bread crumbs and Parmesan cheese, people don’t usually rave about eggplant.



BUT, sneak eggplant into a Caprese salad, and you will never look at it the same way again. There’s something about the contrast of the charred eggplant, juicy tomatoes, creamy mozzarella and fresh basil that heightens the flavor of each ingredient, so you really taste each one. Rather than getting lost under a bunch of other grilled veggies, eggplant is the star here. And fished with a generous drizzle of syrupy balsamic vinegar and a sprinkling of sea salt, it’s the kind of eggplant recipe you might actually end up raving about.


A few notes… Because this recipe so simple, the key is starting with the best ingredients you can find: firm-ripe summer tomatoes, fresh mozzarella cheese, and good-quality, aged balsamic vinegar for that thick drizzle. For this recipe, I used medium-size tomatoes, but larger beefsteak tomatoes will also work. Since eggplants are a different thickness throughout, the diameter of the tomatoes and the eggplant slices won’t be exactly even. I think it’s kind of fun (and easier) that way, but you can do your best to arrange the slices of tomato and eggplant by size for a neater presentation.



Eggplant & Tomato Caprese Salad


  • 4 medium tomatoes, sliced ½-inch thick
  • 2 medium eggplants, sliced in ½-inch thick rounds
  • 1 pound fresh mozzarella, sliced 1/4-inch thick
  • 1 bunch fresh basil leaves
  • good-quality, aged balsamic vinegar
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • coarse sea salt


Prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.

Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper, and grill for 3-5 minutes on each side, until charred on the outside and soft on the inside. Set aside and allow to cool slightly.

On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with sea salt.  Serve at room temperature.