A fresh but satisfying pasta that captures some of my favorite flavors of summer - fresh corn, tomatoes, and basil. —Jessica
Ears Fresh Corn, kernels removed
Green Onions, chopped
Leaves Fresh Basil, chopped
Parmesan, for topping
In This Recipe
Pre-heat your oven to 350. Place the whole cherry tomatoes in a small oven-proof pan or on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt an pepper. Bake until softened, about 10-12 minutes.
Bring a pot of salted water to a boil and cook the pasta as indicated on the package. Reserve 1/2 cup of the cooking water and drain.
Cook the pancetta cubes in 1 Tbs. olive oil in a large pan over medium heat until crispy, about 7-8 minutes. Remove the cubes from the pan, but leave the oil and rendered fat.
Saute the corn kernels in the oil/fat until tender, about 3-4 minutes. Add in the baked tomatoes and squish the tomatoes against the side of the pan to release their juice. Stir in the green onions and saute another minute.
Add in the heavy cream to the pan and stir to mix. Reduce heat slightly if cream begins to boil rapidly. Simmer for 3-4 minutes, reducing the cream slightly. Add in a bit of the reserved pasta water if the mixtures gets too thick or looks like it will not be enough sauce for the pasta.
Stir in the pasta and pancetta and cook for 1-2 minutes while mixing. Serve immediately and top with chopped basil and parmesan.