Fresh Corn & Tomato Pasta

Fresh Corn & Tomato Pasta

Serves 6 to 8

Corn and tomatoes are a classic summertime pairing and I find myself cooking with them often when they are in season. This pasta dish is a riff off of a corn and tomato salad that I make but heartier and great for a lunch or dinner on the porch with friends.

Tip: Adding the corn cobs to the pasta water imparts a lot of delicious flavor.

Ingredients

2 pint of cherry tomatoes
4 tablespoons extra virgin olive oil
5 ears of fresh corn
4 tablespoons unsalted butter
4 large shallots, diced
6 garlic cloves, minced
½ teaspoon red pepper flakes
½ cup dry white wine
12 ounces dried egg pasta, like Tagliatelle or Fettuccine
¼ cup heavy cream
1 ¼ cup grated parmesan
1 bunch fresh basil, roughly chopped
1 bunch fresh parsley, roughly chopped
½ cup pine nuts
3 tablespoon kosher salt
Freshly ground black pepper

Directions

Preheat the oven to 425°F.

Toss tomatoes with 2 tablespoons of olive oil and ½ teaspoon of salt on a small sheet tray. Roast in the oven for 15 to 20 minutes until tomatoes have burst and released some of their juices.

Meanwhile, slice the corn off the cob into a shallow bowl or plate and set aside. Save the ears. Fill a large pot with water and add the ears to the water and bring to a boil with 2 tablespoons of salt.

In a large frying pan over medium heat add the remaining olive oil and 2 tablespoons of butter. Once the butter has melted, add the shallot, garlic, and red pepper flakes. Sauté for 3 to 5 minutes until shallot is translucent. Add wine to the pan and cook down until reduced by half. Stir in corn and let cook for 5 minutes.

In a small pan, toast the pine nuts over medium heat until lightly brown and fragrant. Set aside.

Once water has come to a boil add pasta and cook for 5 to 6 minutes until just before al dente. When pasta is cooked, drain, but save 1 cup of water. Remove ears of corn from pasta. Note: the pasta will continue to cook in the frying pan.

Add the cooked pasta, remaining salt, remaining butter, cream, roasted tomatoes to the frying pan and toss. Keep adding pasta water as needed to make a velvety sauce. Cook for 3 to 5 minutes then toss with grated cheese and fresh herbs and season with additional salt and lots of ground pepper to taste. Sprinkle toasted pine nuts on top right before serving.