Tagliatelle with Blistered Cherry Tomatoes, Corn, and Basil

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 lb

Tagliatelle

fresh or dried

or Pappardelle

3 Tbsp

Extra-Virgin Olive Oil

4 1/2 cups

Cherry Tomatoes

2 cups

Whole Kernel Corn

fresh or frozen

2 cloves

Garlic , minced

1/2 tsp

Kosher Salt

1 pinch

Crushed Red Pepper Flakes

1/2 cup

Heavy Cream

1

Lemon , zested, juiced

1/2 cup

Grated Parmesan Cheese

1 pckg
(0.75 oz)

Fresh Basil

cut into ribbons

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.