The Tree Hugger Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add bucatini and cook until al dente according to package directions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make dressing

In a small bowl or measuring cup whisk together 3 tbsp extra-virgin olive oil, lemon juice, lemon zest, 1 tsp of the salt, 1/4 tsp black pepper and the crushed red pepper flakes. Adjust seasoning to taste.

Roast Roma tomatoes

Preheat oven to 425°F (220°C). Halve Roma tomatoes lengthwise, place cut-side up on a rimmed baking sheet, drizzle with 1 tbsp olive oil and a pinch of salt and pepper. Roast until softened and slightly caramelized, about 14–18 minutes. Remove from oven and set aside.

Sauté corn

While tomatoes roast, heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Add sweet corn kernels in a single layer and cook without stirring for 2 minutes to get a light char, then stir and cook another 2 minutes until bright and slightly browned. Season with a pinch of salt and 1/8 tsp black pepper. Transfer corn to a bowl.

Sauté garlic and scallions

Reduce skillet heat to medium. Add remaining 1 tbsp olive oil. Add minced garlic and the white parts of the scallions and sauté 45–60 seconds until fragrant (do not brown). Add the scallion greens and cook 20 seconds. Return the corn to the skillet and stir to combine; warm together 30 seconds. Remove from heat.

Combine herbs

Add the roasted Roma tomatoes (torn into bite-size pieces if large), baby arugula, basil chiffonade and chopped parsley to the skillet/pasta bowl just before combining with pasta so arugula wilts slightly but remains bright. Toss gently.

Return the drained bucatini to the large pot or a wide mixing bowl. Pour the dressing over the pasta, add the sautéed corn/garlic/scallion mixture and the roasted tomatoes and arugula-herb mix.

Toss everything together, adding reserved pasta water, a few tablespoons at a time, until the sauce lightly coats the bucatini and the arugula wilts to your preference (about 2–4 tbsp). Taste and adjust salt, pepper and crushed red pepper as needed. If you like more brightness, stir in 1 tsp red wine vinegar.

Stir in grated Parmesan and 1 tbsp olive oil for silkiness. Divide among plates and finish with an extra drizzle of olive oil, an extra sprinkle of fresh herbs and optional more crushed red pepper to taste.

If using protein: Top with sliced grilled chicken or arrange blackened shrimp skewers atop each portion. Serve immediately.