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
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.