Tagliatelle with Blistered Cherry Tomatoes, Corn, and Basil
This quick-cooking, vegetarian dinner tastes like summer in a bowl! Cherry tomatoes and corn are simmered with lemon juice and a splash of cream to create a chunky sauce that perfectly coats wide noodles like tagliatelle or pappardelle. Garnish with fresh basil and grated Parmesan cheese.
Author: West of the Loop
Extra-Virgin Olive Oil
Whole Kernel Corn
Crushed Red Pepper Flakes
, zested, juiced
Grated Parmesan Cheese
Bring a pot of salted water to a boil. Cook the
Tagliatelle (1 lb)
according to package directions. Reserve 1/2 cup of the pasta cooking water.
While the pasta is cooking, make the sauce. Heat the
Extra-Virgin Olive Oil (3 Tbsp)
over medium-high heat in a large, heavy-bottomed skillet or sauté pan. Add the
Cherry Tomatoes (4 1/2 cups)
and sauté until they are soft and begin to break down; 4 to 5 minutes. Gently press on the tomatoes with the back of a wooden spoon to release their juices.
Whole Kernel Corn (2 cups)
Garlic (2 cloves)
Kosher Salt (1/2 tsp)
Crushed Red Pepper Flakes (1 pinch)
and sauté until fragrant, about 1 minute.
Heavy Cream (1/2 cup)
and the zest and juice of the
and raise the heat to high. Bring the mixture to a boil, then reduce the heat and simmer until thickened, approximately 5 minutes.
Add the drained pasta and
Grated Parmesan Cheese (1/2 cup)
to the skillet with the tomato mixture and toss to combine. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
Divide the pasta among four bowls and garnish with
Fresh Basil (1 pckg)
. Serve immediately.
If using frozen corn, there is no need to thaw it beforehand.
Nutrition Per Serving
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