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Spaghetti with Yellow Tomatoes & Corn

By Katie Lee Biegel

I’m eating tomatoes pretty much every day, sometimes twice a day, and usually corn on the cob is making an appearance somewhere on my menu each day as well. In the spirit of the La Dolce Vita, I decided to make a pasta with the two, and added a most magical ingredient – miso.

The tomatoes and corn are so sweet and the miso adds the most incredible boost of umami.  It’s amazing paired with a cold glass of our Kind of Wild Chardonnay!

Here’s what you’ll need to make Spaghetti with Yellow Tomatoes & Corn:


  • 1 pound spaghetti
  • 1 pint small yellow tomatoes, cut in half
  • 2 ears corn, cut from the cob
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, smashed
  • 2 tablespoons white miso paste
  • 2 tablespoons unsalted butter
  • ¼ cup grated Pecorino Romano or Parmesan
  • Handful fresh basil leaves, torn

*to veganize, choose a butter substitute and dairy-free parmesan.



1. Bring a large pot of water to a boil.  Season aggressively with salt.

2. Heat olive oil and garlic in a large skillet over medium heat for a minute or two.  Add tomatoes and increase heat to medium high.  Stir often, using a wooden spoon to break up the tomatoes and help release their juices.  Reduce heat to medium low once the juices start to release.

3. When the pasta is a little more than halfway done, remove ½ cup pasta water and whisk with miso.

4. Stir in corn to tomatoes.  Add miso pasta water.  Increase heat to medium.  Using tongs, transfer spaghetti directly into the skillet.  It’s ok if there is more pasta water that comes with the spaghetti! Add butter. Use tongs to toss to combine, allowing the pasta to continue to cook for another minute or 2.  Turn off heat. Stir in cheese and basil.  Serve immediately.

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Pair It with this!