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Tagliatelle with Blistered Cherry Tomatoes, Corn, and Basil
Recipe

11 INGREDIENTS • 6 STEPS • 30MINS

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.
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Tagliatelle with Blistered Cherry Tomatoes, Corn, and Basil
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West of the Loop
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/
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.
30MINS
Total Time
$2.38
Cost Per Serving
Ingredients
Servings
4
us / metric
Tagliatelle
1 lb
Tagliatelle
fresh or dried
or Pappardelle
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
Cherry Tomato
4 1/2 cups
Cherry Tomatoes
Whole Kernel Corn
2 cups
Whole Kernel Corn
fresh or frozen
Garlic
2 cloves
Garlic, minced
Kosher Salt
as needed
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Heavy Cream
1/2 cup
Heavy Cream
Lemon
1
Lemon, zested, juiced
Fresh Basil
1 pckg
(0.75 oz)
Fresh Basil
cut into ribbons
Nutrition Per Serving
VIEW ALL
Calories
745
Fat
26.4 g
Protein
24.2 g
Carbs
107.4 g
Add to plan
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Tagliatelle with Blistered Cherry Tomatoes, Corn, and Basil
Save
author_avatar
West of the Loop
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/

Author's Notes

If using frozen corn, there is no need to thaw it beforehand.
Cooking InstructionsHide images
step 1
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.
step 2
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.
step 2 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.
step 3
Add the Whole Kernel Corn (2 cups), Garlic (2 cloves), Kosher Salt (as needed), and Crushed Red Pepper Flakes (1 pinch) and sauté until fragrant, about 1 minute.
step 4
Add the Heavy Cream (1/2 cup) and the zest and juice of the Lemon (1) and raise the heat to high. Bring the mixture to a boil, then reduce the heat and simmer until thickened, approximately 5 minutes.
step 4 Add the Heavy Cream (1/2 cup) and the zest and juice of the Lemon (1) and raise the heat to high. Bring the mixture to a boil, then reduce the heat and simmer until thickened, approximately 5 minutes.
step 5
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.
step 5 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.
step 6
Divide the pasta among four bowls and garnish with Fresh Basil (1 pckg). Serve immediately.
step 6 Divide the pasta among four bowls and garnish with Fresh Basil (1 pckg). Serve immediately.
Tags
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Date Night
Shellfish-Free
Dinner
Vegetarian
Pasta
Italian
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