Food Gardening Network
Tagliatelle with Corn and Tomatoes

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!




  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.