Campanelle pasta with corn, tomatoes and arugula

Ingredients:

• 450 gr. campanella pasta
• 1/4 tbsp. + 2 tbsp. l. olive oil
• 1.5 cups corn kernels (from 2 ears)
• 2 cups cherry tomatoes
• 90 g crumbled goat cheese
• 4 cups arugula

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of the pasta cooking water and discard the rest.
2. Meanwhile, in another large saucepan, heat 1/4 cup olive oil over medium heat. Add the corn and cook, stirring, until golden brown, 4-6 minutes. Add the tomatoes and cook until softened, 2-3 minutes; season with salt and pepper.
3. Add the pasta, 0.5 cups of the cooking water, and the remaining 2 tablespoons of olive oil to the saucepan with the tomatoes. Cook, stirring to distribute the ingredients evenly. If the pasta seems dry, add more water; season with salt and pepper to taste.
4. Remove the pan from the heat and stir in the goat cheese. Add the arugula in two batches and stir until slightly wilted.