tomato sweet corn pasta

tomato sweet corn pasta

Sweet corn is one of the joys of summer! And while it’s super delicious to eat all on its own, this tomato and sweet corn pasta is another great way to enjoy it! Plus, the sweet corn is even blended into the sauce to drive home the flavors even more!

INGREDIENTS

• 1 lb pasta (penne, cascatelli, farfalle)
• 2 tbsp olive oil
• 1/2 cup diced shallot
• 3 cloves garlic, minced
• 1 1/2 tsp kosher salt
• 4 cups (about 4 ears) freshly cut sweet corn
• 1/4 tsp red pepper flakes
• 1/2 tsp black pepper
• 1 cup heavy cream
• 1 lb cherry tomatoes, quartered (if using large tomatoes, dice in ½-inch pieces)
• 3/4 cup grated Parmesan cheese
• fresh basil, as desired

INSTRUCTIONS

• Boil water according to the instructions on the pasta being used and cook to al dente. Reserve 1 cup of pasta cooking water if needed for the sauce. The sauce can usually be prepared in the time it takes to boil the water and cook the pasta.

• In a 4-quart stockpot or large saucepan, heat the olive oil over medium heat. Once heated, add the shallot. Sauté until the shallot begins to turn golden, 4-5 minutes. Add the garlic and kosher salt, and stir to warm the garlic.

• Pour all of the sweet corn into the stockpot. Sauté the corn until it is bright yellow and tender, 4-6 minutes. Add the red pepper flakes and black pepper and stir to combine. Turn the heat to low.

• Remove 1 cup of sweet corn mixture from the stockpot. Using an immersion or countertop blender, blend the corn and the heavy cream until it is smooth, 1 minute. Pour the sweet corn and cream mixture into the cooked sweet corn. Stir and bring to a simmer over medium-low heat.

• Add the cooked pasta to the sauce. Stir and add the Parmesan cheese and prepared tomatoes. Stir over medium-low heat to finish the pasta, 1-2 minutes. Remove the pasta from the heat. Before serving, tear pieces of basil over the top, along with more Parmesan cheese if desired.