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Kitchen Notebook

July 17, 2018

Summer Tomato, Corn and Basil Pasta

20 Mins

Serves 2

 

  • 2 Ears Corn, shucked
  • 1 lb fresh Spaghetti or Fettuccine
  • 3 Tbsp Olive Oil
  • 1 pint Cherry Tomatoes
  • 4 Cloves Garlic, sliced thinly
  • ¼ cup White Wine
  • 4 Tbsp Butter
  • ¼ cup grated Parmesan Cheese (optional)
  • 2 Tbsp fresh Lemon Juice
  • Sea Salt and freshly ground Black Pepper

 

Stand shucked corn ears upright in a large bowl and use a chef’s knife to carefully cut the kernels off the cob using a downward motion.

Place a large pot of salted water over high heat to boil.

Heat garlic and 4 tablespoons olive oil in a large skillet over medium heat, stirring frequently, until garlic is softened but not browned, about 2 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften. Add corn to pan and cook until it begins to gently brown in spots, about 5 minutes.

Meanwhile, add pasta to boiling water and cook for one minute; then drain, reserving 1 cup of pasta water.

Increase heat under the skillet to high and add white wine along with 1 cup of pasta water; bring to a simmer. Add the drained pasta along with butter and cheese, if using. Stir everything to coat and continue to cook for about a minute, until sauce has thickened. Remove from heat and stir in lemon juice. Season with salt and pepper, to taste. Toss in fresh cherry tomatoes and torn basil; and serve.


20 Mins Basil Cherry Tomato Dinner Pasta Recipe Summer Veg Vegetarian

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20 Mins Basil Cherry Tomato Dinner Pasta Recipe Summer Veg Vegetarian


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