Pasta with Sweet Corn, Tomatoes, and Basil

This one really surprised me, coming out much better than anticipated. In the end, it’s a fairly simple recipe with a lot of good flavor. We ate it as an entree, but I see how it would work as a side too.

Ingredients (Serves 3)

  • 2 pints grape or cherry tomatoes, halved*
  • Kosher salt
  • 4 ears of corn, husked
  • 4 tablespoons salted butter, halved
  • 2 medium shallots, minced
  • 1 habanero chili, seeded and minced
  • 12 ounces campanelle pasta
  • ½ cup fresh basil, sliced.
  • Ground black pepper

Preparation

In a bowl, halve 2 pints of grape and or cherry tomatoes and stir in ½ teaspoon salt. Set aside.

Using the large holes on your grater, grate the corn off the 4 corncobs into a separate bowl. Reserve the cobs.

Bring enough water to accommodate the reserved corncobs to boil in a large pot. Add the cobs and 1 tablespoon salt to the water. Reduce heat to medium, cover, and cook for 10 minutes. Remove and discard the cobs before bringing the water back to a boil.

Meanwhile, melt 2 tablespoons of butter in a large skillet. Add the grated corn, 2 minced shallots, 1 seeded and minced habanero chili, and 1 teaspoon of salt. Cook, stirring often, for 5 minutes. Steal 1 cup of corn water from the pot and add it to the skillet. Cook uncovered over medium low heat, stirring occasionally, until it thickens slightly. Approximately 10 minutes.

When the water returns to a boil add the campanelle and cook until al dente. Reserve 1 cup of water, then drain the pasta.

Add the pasta to the skillet and cook over medium, stirring constantly, until the pasta is coated in the sauce. Approximately 3 minutes. Use the 1 cup of reserved pasta water for consistency purposes if necessary.

Off heat, add the remaining 2 tablespoons of butter, the ½ cup of sliced basil, and the tomatoes with their juices. Gently toss until the butter melts. Taste and season with salt and fresh ground pepper.

IMG_0878

*This recipe is pretty much as is from Milk Street with the exception of more tomatoes. I added a second pint, which just might be too many, but 1 pint wasn’t nearly enough. So I say use your judgment, the answer is probably somewhere around 1 ½ pints.

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