Tagliatelle with Corn and Cherry Tomatoes
This is a perfect fresh-from-the-garden recipe, using corn, tomatoes, and basil. Tagliatelle is a pasta from Italy. They are formed in nests. If you can't find them, use fettuccini.
Dovetailing tip: Remember to pull out the corn you grilled for Meal 1. This will be added to the this recipe.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| extra-virgin olive oil | |
| 3 cloves | garlic, smashed |
| pinch crushed red pepper flakes | |
| 1 pint | grape tomato, cut in half |
| 1 1/2 cups | chicken or vegetable stock |
| kosher salt | |
| 2 ears | corn, kernels cut off the cob |
| 1/2 pound | fresh tagliatelle , or fettuccini pasta |
| 1/2 cup | freshly grated Parmesan cheese |
| 6 | basil leaves |
Directions:
Bring a large pot of well-salted water to a boil.
Coat a large saute pan with 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 lovely golden brown color, remove it and discard. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.
While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water 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 water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the Parmesan cheese, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated Parmesan, and serve immediately.
Source: foodnetwork.com
