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Tagliatelle with Corn and Tomatoes

This pretty dish makes a beautiful presentation—but it couldn’t be more simple. It features home garden staples: fresh-picked corn, cherry tomatoes, and basil. The recipe is simple enough to make for dinner on a weeknight—and even special enough to serve to guests. It’s a great way to use your garden bounty!

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Tagliatelle with Corn and Tomatoes

This pretty dish makes a beautiful presentation—but it couldn’t be more simple. It features home garden staples: fresh-picked corn, cherry tomatoes, and basil. The recipe is simple enough to make for dinner on a weeknight—and even special enough to serve to guests. It’s a great way to use your garden bounty!

  • Author: Norann Oleson
  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4 1x
  • Category: Entrées

Ingredients

Scale
  • Kosher salt
  • 2 ears of corn, shucked and rinsed
  • 5 tablespoons unsalted butter
  • 3 cups cherry tomatoes
  • 2 cloves of garlic, minced
  • Freshly ground pepper
  • 1/2 cup white wine
  • 12 ounces tagliatelle pasta (or similar flat pasta)
  • 1/2 cup low sodium chicken broth (or vegetable broth)
  • Small bunch scallions, thinly sliced
  • 1/2 cup freshly grated parmesan, plus more for serving
  • Torn basil, for topping

Instructions

  1. Bring a large pot of salted water to boil. Add the corn and cook until just tender, about 3 minutes. Remove with tongs and reserve the corn water. When corn is cool enough to handle, cut off the kernels.
  2. Melt 2 tablespoons butter in a large skillet, over medium heat. Add the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until it has been reduced by half, about 5 minutes.
  3. Meanwhile cook the pasta in the corn water, according to package directions. Reserve 1 cup of the cooking water, then drain the pasta.
  4. Add the corn kernels and broth to the skillet and bring to a simmer.
  5. Add the pasta to the skillet along with the scallions, cheese, the remaining 3 tablespoons butter, and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed.
  6. Season with additional salt and pepper to taste. Transfer to a serving bowl and top with more grated parmesan and the basil.

 

Have you tried this recipe? It’s so easy, hearty, and will impress your dinner guests—please tell us how it turned out for you in the comment section below.

 

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