This recipe is one of a few dishes offer the enticing combination of simplicity, rich flavors, and nutritional goodness - the Kumato & Corn One Pot Pasta. This delightful recipe, a melding of humble ingredients and seasoning, promises not just a meal but an kitchen experience that is quick and vibrant with the flavors and textures that culminate in a one-pot wonder.
The Essence of Kumato
You might find yourself pondering over the enigmatic Kumato tomato, a key player in this flavorful pasta concoction. Originating in Spain in the 1970s, the Kumato, a variety of tomato, brings a nuanced sweetness and robust depth to dishes it graces. For those eager to delve deeper into its origins and unique characteristics, I invite you to explore further in my video https://www.youtube.com/watch?v=MWtb_LsIVLY that delves into the intriguing story of the Kumato.
The Kumato tomato, a distinct variety revered for its exceptional flavor profile and striking appearance, traces its origins to a fascinating tale of agricultural innovation and dedication. Born in Spain, this tomato emerged from the passionate pursuit of creating a fruit that encapsulated not just taste but also uniqueness. Developed through careful breeding techniques and a relentless quest for excellence in flavor, texture, and visual appeal, the Kumato tomato represents a triumph of agricultural craftsmanship. Its journey from conception to cultivation involved meticulous selection, cross-breeding, and nurturing by dedicated growers committed to crafting a tomato that stands apart. The result is a tomato variety renowned for its earthy sweetness, deep coloration, and rich taste, captivating the palates of food enthusiasts worldwide and earning its esteemed place in culinary creations.
Crafting the Dish
Let's unpack this recipe. With 16 ounces of whole wheat rontini pasta (we love to use the Biodynamic whole wheat pasta from Thrive market), gracefully mingling with shallots, garlic, sweet corn, and the star of the show—the Kumatos. Flavor takes shape as the heat coaxes out the aromas and infuses the sauce with a dash of red pepper flakes, a hint of curry powder, and a generous pinch of lemon zest.
Curious about substitutions? The beauty of this dish lies in its adaptability. If the elusive Kumato remains elusive, fret not; cherry tomatoes make an excellent stand-in, offering a similar taste and texture. Feel free to swap the pasta shapes; the key is selecting a variety that embraces the sauce with open arms.
Aroma and Technique:
As the shallots and Kumatos mingle and release their aromatic notes, their sizzling signals the time for the addition of garlic, noting the moment you smell the essence of garlic in the air; the spices join the pan.
That One-Pot Marvel
Utilizing only one pot, this dish makes dinner a little bit easier, taking fresh ingredients and pairing it with a hearty whole wheat pasta, the magic lies in the simplicity. Cooking the pasta to a delicate al dente, coaxing the shallots and Kumatos to release their essence, and melding the spices with precision; culminate in a one-pot marvel that nourishes bodies and warms hearts.
Beyond its delightful flavors, this Kumato and Corn Pasta, is laden with the wholesome goodness of chickpeas, the vibrancy of fresh vegetables, and the nourishing touch of whole wheat pasta, it stands as a testament to a well-balanced, hearty meal that doesn't compromise on taste. Where the charm of a single pot weaves together a joy of fresh vegetables and the ease of frozen. Whether you're an experienced home chef or a novice in the kitchen, this Kumato and Chickpea Pasta recipe beckons you to explore, experiment, and savor.
- Boiling water
- Sea salt
- Whole wheat rontini pasta (or any pasta shapes)
- Shallot, finely diced
- Garlic cloves, minced
- Kumatos, diced (substitute cherry tomatoes)
- Red pepper flakes
- Curry powder
- Lemon zest
- Sea salt or kosher salt
- Black pepper
- Pasta water
- Chickpeas or garbanzo beans, drained
- Frozen sweet corn
- Fresh basil, finely chopped
- Extra Virgin olive oil
See recipe card for quantities.
- Prepare Pasta: Bring 4 quarts of water to a rapid boil in a large pot. Add 1 tablespoon of salt. Slowly add 16 ounces of pasta and cook until just al dente (usually a minute less than package directions). Drain, reserving at least 1 cup of pasta water. Set aside.
- Sauté Aromatics: In the same pot, heat 2 tablespoons of olive oil over medium-high heat. Sauté diced shallot until translucent. Add diced kumatos and cook until softened (about 5 minutes).
- Add Seasonings: Lower the heat to medium. Stir in minced garlic, red pepper flakes, curry powder, lemon zest, sea salt, and black pepper. Toast the spices for about a minute.
- Create the Sauce: Pour in 1 cup of pasta water, stirring to create a sauce base. Introduce drained chickpeas and frozen sweet corn. Cook until heated through (approximately 2 minutes).
- Combine Ingredients: Incorporate the cooked pasta into the sauce. Allow the flavors to meld for an additional 2 minutes.
- Finish with Freshness: Toss in finely chopped fresh basil for a burst of vibrant flavor.
- Vegetarian Option: add 1 cup of grated parmesan cheese to the pasta before serving.
- Kumatos: Substitute with any fresh tomatoes, preferably cherry for a similar taste.
- Pasta: Any pasta shapes similar in size to the other ingredients or those that hold sauces well can replace whole wheat rontini.
- Lemon Zest: In the absence of fresh lemon, use ½ teaspoon of lemon juice or balsamic vinegar.
- Spice Lovers: Increase red pepper flakes for an extra kick or add a dash of cayenne for fiery heat.
- Herbal Twist: Experiment with different herbs like parsley or cilantro for varied flavor profiles.
- Protein Boost: Introduce cooked chicken or tofu for added protein richness.
- Large pot for boiling pasta
- Cutting board and knife for chopping vegetables
- Wooden spoon or spatula for cooking
- Grater for parmesan cheese (if using)
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to maintain moisture.
To keep the pasta from getting mushy upon reheating, undercook it slightly when initially boiling.
Absolutely! Cherry tomatoes would be a good substitute for a similar taste and texture.
Any pasta that holds sauce, like penne or fusilli, can be a great alternative.
Use ½ teaspoon of lemon juice or balsamic vinegar for a tangy twist.
Kumato & Corn One Pot Pasta - Easy Weeknight Dinner
- 1 Stovetop
- 4 quarts water
- 1 tablespoon salt
- 16 ounces whole wheat rotini pasta or any pasta shapes
- ¼ cup shallot finely diced
- 2 garlic cloves minced
- 2 cups Kumatos diced (substitute cherry tomatoes)
- ¼ teaspoon red pepper flakes
- ¼ teaspoon curry powder
- 1 tablespoon lemon zest
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup pasta water
- 1 can chickpeas or garbanzo beans drained
- 1 cup frozen sweet corn
- ¼ cup fresh basil finely chopped
- 2 tablespoons olive oil
- In a large pot or large saucepan, bring 4 quarts of water to a rapid boil. Add 1 tablespoon of salt and stir until well combined and dissolved into boiling water. Slowly add 16 ounces of pasta to keep the water boiling. Do not dump the entire bag of pasta into the water at once, as this brings down the water temperature and affects the texture of the pasta. Cook pasta until just al dente, typically one minute less than the package directions. Drain the pasta, saving at least 1 cup of pasta water. Set aside.
- Add 2 tablespoons of olive oil over medium-high heat in the same pot or pan. Add the finely diced shallot and sauté until translucent but not browned. Turn the heat down to medium and add 2 cups of diced Kumatos. Cook for about 5 minutes, until the tomatoes have softened.
- Add 1 teaspoon of minced garlic and cook until fragrant, about 30 seconds to 1 minute. Add ¼ teaspoon of red pepper flake, 1 teaspoon of curry powder, 1 tablespoon of lemon zest, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Mix until well combined, and spices have toasted, about one minute.
- Add 1 cup of pasta water and mix until well combined and a sauce has been created.
- Add 1 can of drained chickpeas and 1 cup of frozen sweet corn to the sauce. Cook until heated through, about 2 minutes. Add the pasta and toss it into the sauce. Cook for two additional minutes to help bring the ingredients together.
- Add ¼ cup of finely chopped fresh basil and toss until combined.
- **Add 1 cup of grated parmesan cheese to the pasta for a vegetarian version, and toss before serving.**
- Enjoy your delicious and flavorful Kumato and Chickpea Pasta!
Looking for other recipes like this? Try these:
- Ensure all ingredients, especially dairy if using, are fresh and stored properly.
- Refrigerate leftovers promptly to avoid bacterial growth.
- Reheat thoroughly before consuming to prevent foodborne illnesses.