pasta with corn, tomatoes, & basil

Pasta with Corn, Tomatoes, and Basil

Serves 4 

Extra-virgin olive oil

6 cloves garlic, minced OR a medium/large shallot OR a leek or two… 

generous pinch crushed red pepper OR 1 tsp minced fresh jalapeño, cayenne etc

approx 1 quart cherry tomatoes, cut in half

up to 3 cups stock, water, or some combo thereof

Kosher salt

vinegar or wine 

4 ears corn, kernels cut off the cob

1 pound fresh tagliatelle or papardelle; rigatoni is also fun 

1 cup grated parmesan

12 basil leaves, chiffonade

Bring a large pot of well-salted water to a boil.

In a large sauté pan over medium-high heat, add olive oil, garlic, and red pepper. cook until fragrant and starting to take on a little color. add the halved tomatoes and about a cup of water or stock, and season with salt and pepper. simmer this mixture until the tomatoes have let out moist of their juices and the skins are starting to slip and wrinkle. add the corn and simmer until cooked through and their juice thickens the sauce a bit. throughout the tomato and corn cooking process, add water or stock as needed to keep the contents of the pan from drying up or sticking. everything should be coming together as a sauce; not overly loose but not at all dry! taste and season as you go, adding a lil bit of wine or vinegar towards the end of the process for a balancing note of acid. 

While the corn is cooking, add the pasta to the pot of well-salted boiling water. Cook the pasta until a little less than al dente. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Taste and season with salt or vinegar as needed. 

Remove the pan from the heat. Toss in the parmesan, chiffonaded basil, and a drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Plate the pasta, sprinkle with a little more grated parmesan, and serve immediately. leftovers are excellent the next day, cold from the fridge or reheated with a little stock on the stove.