Description
A vibrant summer pasta featuring sweet corn, bursting cherry tomatoes, and fresh basil in a luscious creamy sauce.
Ingredients
- 12 oz bucatini or spaghetti
- 3 ears fresh sweet corn, kernels removed
- 2 pints cherry tomatoes, halved
- 4 garlic cloves, thinly sliced
- 1/4 cup extra virgin olive oil
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, torn
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice
Instructions
- Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
- Heat 1 tablespoon oil in large skillet. Char corn kernels 4-5 minutes until golden. Remove and set aside.
- Add remaining oil to skillet. Cook tomatoes 6-8 minutes until bursting and jammy.
- Add garlic and red pepper flakes. Cook 1-2 minutes until fragrant.
- Stir in cream and return corn to pan. Simmer 2-3 minutes until slightly thickened.
- Add pasta, butter, and lemon juice. Toss with pasta water until creamy.
- Remove from heat. Fold in basil and half the Parmesan. Serve with remaining cheese.
Notes
- Fresh corn creates the best flavor and texture
- Don’t let garlic brown, it should stay golden
- Pasta water helps create the perfect creamy consistency
- Prep Time: 15 minutes
- Cook Time: 25 minutes