Campanelle Pasta with Sweet Corn Tomatoes and Basil
Ingredients:
1 Pint Grape or Cherry Tomatoes
Kosher Salt and Ground Black Pepper
4 Ears Corn, Husked
4 Tablespoons (1/2 stick) Salted Butter, Divided
2 Medium Shallots, Minced
1 Habanero Chili, Stemmed, Seeded, and Minced
12 Ounces Campanelle, or other Short Pasta
1 Cup Chopped Fresh Basil
Directions:
1. In a small bowl, stir together the tomatoes and ½ teaspoon salt; set aside. Set a box grater in a large bowl or pie plate. Using the grater’s large holes, grate the corn down to the cobs.
2. In a large pot, bring 2 ½ quarts water to a boil. Add the corn cobs and 1 tablespoon salt, reduce to medium and cook, covered, for 10 minutes. Using tongs, remove and discard the cobs, then remove the pot from the heat.
3. In a 12-inch non-stick skillet over medium, melt 2 tablespoons butter. Add the grated corn, shallots, chili, and one teaspoon salt. Cook, stirring, until the shallots have softened, about 5 minutes. Stir in 1 ½ cups cooking water. Cook over medium-low, uncovered and stirring occasionally, until slightly thickened ( a spatula should leave a brief trail when drawn through the mixture), 10-15 minutes.
4. Meanwhile, return the remaining corn-infused water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet and cook over medium heat, stirring constantly, until the pasta is coated and the sauce is creamy, about two minutes; if needed, add the reserved cooking water, 2 tablespoons at a time to reach proper consistency.
5. Off heat, add the remaining 2 tablespoons butter, the tomatoes with their juices, and the basil, then toss until the butter has melted. Taste and season with salt and pepper.
** Don’t be afraid of the habanero pepper. It does add a little heat (removing the seeds removes much of the burn), but it’s mostly here to add fruity notes to complement the corn, tomatoes, and basil.
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