A fresh but satisfying pasta that captures some of my favorite flavors of summer - fresh corn, tomatoes, and basil. —Jessica
- Serves 2
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.