Local corn and tomatoes are some of the best late summertime (to early fall) produce out there. My Summer’s Harvest Corn and Tomato Spaghetti is a celebration of these ingredients. This spaghetti is great to whip up on one of those busy weeknights.
Ingredients: Serves 4-6
Olive oil as needed
1/2 cup onion, minced
2 garlic cloves, minced
Pinch crushed red pepper flakes
1 pint grape tomatoes, cut in half 5-6 tbs. butter
3 ears corn, kernels cut off the cob 1/2 cup basil, torn
2 tbs. parsley, chopped
Reserved pasta water as needed
3⁄4 cup grated parmigiana
Freshly ground black pepper
1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat a sauté pan to medium-low heat. Once the pan is heated, add enough olive oil to coat the pan, and add onions, red pepper flakes and salt. Let the onions soften about 3-4 minutes. Then add the garlic and let it cook for 2-3 minutes.
3. Next, add the tomatoes to the onions and let them cook for about 4 minutes or until the tomatoes are wilted, stirring occasionally. Add the butter and corn kernels. Let the corn cook for about
4-5 minutes or until the corn is heated through. Season with salt and pepper and add the basil and parsley.
4. Cook the pasta until al denté according to package’s directions. Reserve a cup of pasta water (you probably won’t use all of the pasta water). Drain the spaghetti.
5. Add the spaghetti to the sauté pan with the tomatoes and corn. Gently mix all of the ingredients together. Add a
1⁄4 cup of pasta water at a time to the spaghetti until you have enough liquid. Transfer the spaghetti to a serving bowl and top with the parmigiano cheese.