Fresh Corn and Tomato Pasta
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 3 -4 ears fresh corn (in husk)
- 1 -2 cup cherry tomatoes
- 1⁄2 yellow onion
- 1⁄2 head fresh garlic
- 1 teaspoon olive oil (cooking)
- 1 tablespoon butter
- 1 tablespoon white wine (optional)
- 1 (8 ounce) package linguine (or thick spaghetti)
- 3 -4 leaves fresh basil
- salt and pepper
directions
- Shuck the corn removing as many of the silk strings as possible. Hold the corn end-up over a cutting board, and slice down the the side of the corn with knife to cut off sheets of kernels at a time. It's a good idea to place a towel under the cutting board to catch flying kernels.
- Heat the olive oil at medium heat in a non-stick skillet.
- Chop the onion and saute it with salt and pepper in the skillet.
- Meanwhile, heat a pot of salted water for the pasta.
- When the onion starts turning a little brown, add the fresh corn, quartered cherry tomatoes, diced garlic, and keep sauteing.
- When the water boils, add the pasta and cook while continuing to saute.
- Add butter to the corn mixture and scrape the browned bits from the skillet, optionally adding the white wine. Be sure not to overcook the vegetable mix.
- Cook at medium heat for about five minutes, and then add chopped basil and lower heat to low if the pasta is not ready.
- Drain the pasta when ready, mix in a bit of olive oil to avoid sticking, put in bowls, and spoon corn mixture on top.
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RECIPE SUBMITTED BY
A burgeoning cook. Doing all the cooking for my wonderful 14 yr. old. I still have lots-o-learnin' to do.
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