Cooking Instructions
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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 3
Add the
Whole Kernel Corn (2 cups)
,
Garlic (2 cloves)
,
Kosher Salt (1/2 tsp)
, 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 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.
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