Saturday, May 7, 2011

fresh tomato and corn pasta

Nothing screams the beginning of summer like this dish.
Fresh tomatoes from the market, fresh corn from the farm stand, fresh basil from my little garden.
Toss em all together with a pinch of red pepper flakes and, naturally, some fresh cheese grated on top?
Delicious on it's own or beside a rack of ribs.
Or bbq'd chicken.
Or steak.
Or a glass of cold white wine.

Fresh Tomato and Corn Pasta
Serves 4.
Adapted from Anne Burrell
1/4 cup extra virgin olive oil
3 cloves garlic, peeled and smashed
1/4 teaspoon crushed red pepper flakes
1 pint grape tomatoes, cut in half, if large (I used heirloom cherry tomatoes)
1 1/2 cups chicken stock
Kosher salt and black pepper, to taste
2 ears grilled corn
1/2 pound pasta, any variety
1/2 cup grated Parmigiana Reggiano
A handful of basil leaves, thinly sliced

Bring a large pot of water to a boil and salt.
Coat a large saute pan with the olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a golden brown, remove and throw away. Add the tomatoes and half the stock and season with salt and pepper. Simmer until the tomatoes have burst and wilted.

Meanwhile, cut the corn off the cob and add to the pan.  Add the remaining stock and simmer for about 5-10 minutes, for the flavors to combine.

While all this is happening, add the pasta to the pot of salty boiling water. Cook the pasta until al dente then remove and add it to the saute pan with the tomatoes and corn.

Add about a half a cup of the pasta cooking water and cook until the sauce starts to thicken and coat the pasta. Remove the pan from the heat. Grate in the Parmigiana Reggiano, basil, and another drizzle of olive oil.

Toss the pasta and serve while hot.  Enjoy!


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