I’m a self-confessed lover of pasta. It’s so wonderfully easy and versatile! You could go all out and make noodles from scratch and make a sauce with only the freshest produce from your garden for a spectacular home-cooking showcase. Alternatively, you could toss some instant noodles in a pot and scrounge up whatever random ingredients you can find in your fridge for the ultimate lazy-day meal. You can never go wrong with pasta.
This Tagliatelle with Corn and Tomatoes is a personal favorite because it combines the best of both worlds—the flavorful freshness of home-grown veggies and quick and easy preparation. The slight acidity of the cherry tomatoes and the fruitiness of the white wine is undercut by the sweetness of fresh-picked corn and a few tablespoons of unsalted butter. The flavors are only further boosted by the slightly peppery basil and the low-sodium chicken broth. Finally, tossing everything together with the warm pasta noodles and a generous helping of parmesan turns it into a silky, creamy sauce that’ll linger on your tongue long after the last bite.
If you don’t have tagliatelle noodles on hand, any similarly flat noodles can fill in for the job of absorbing all the saucy goodness. All in all, it only takes around 20 minutes to prepare this Tagliatelle with Corn and Tomatoes—quick enough that you can whip it up in a pinch whenever you have last-minute plans. Try it for yourself (and thank me later)!Print
Tagliatelle with Corn and Tomatoes
Whether served at a glitzy dinner party or as an indulgent meal-for-one, this Tagliatelle with Corn and Tomatoes is a beautiful way to highlight garden-fresh corn, tomatoes, and basil!
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Entrées
- 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
- 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.
- 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.
- Meanwhile cook the pasta in the corn water, according to package directions. Reserve 1 cup of the cooking water, then drain the pasta.
- Add the corn kernels and broth to the skillet and bring to a simmer.
- 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.
- Season with additional salt and pepper to taste. Transfer to a serving bowl and top with more grated parmesan and the basil.
Corn is an all-American staple! If you want to grow your own corn at home, The Everything Corn Gardening Guide has everything you need to know about growing and enjoying this unique food in your home garden, including advice on planting, raising, harvesting, and preparing dish after delicious dish featuring your home-grown corn.
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.