Pasta with Tomatoes, Corn & Basil
This another one that started with an idea I found on MilkStreet – Thanks Guys! I have streamlined it and adjusted it to suit my tastes and disposition. But lets face it, I love any dish featuring fresh basil with freshly grated parmigiana cheese!!
1 pint container of fresh grape or cherry tomatoes
1 bag of Trader Joes frozen Super Sweet Organic Corn
6 Tbs unsalted butter
2 cloves garlic,, minced
4-5 cleaned scallions, chopped diagonally in 1/4 in sections, whites and greens
1 sweet Jalapeño pepper, seeded, deveined and chopped fine ( habanero, seeded will work)
1 package of campanelle, rotini or penne or some other short pasta noodle you enjoy
1 cup fresh basil, chopped
1 tsp Trader Joes Chili and Lime seasoning
1 tsp dried sweet basil
Grated parmigiana for garnish and floor
Salt and pepper to taste
- In a small bowl, stir together the tomatoes and ½ teaspoon salt; set aside.
- In a large pot, bring 2½ quarts water to a boil. Add 1/3 of the bag of frozen corn and 1 tablespoon salt. Add pasta after a minute and cook to al dente. Reserve 3 1/2 cups of cooking water. Drain pasta and corn and set aside
- In a 12-inch nonstick skillet over medium, melt 3 tablespoons of butter. Add the remaining sweet corn, garlic, scallions, sweet basil, pepper and 1 teaspoon salt. Cook, stirring, until fragrant and the scallions have softened, about 3-5 minutes.
- Stir in 1½ cups of the cooking water. Cook over medium-low, uncovered and stirring occasionally, until slightly thickened (a spatula should leave a brief trail when drawn through the mixture), 10 to 15 minutes.
- Add the pasta to the skillet and cook over medium, stirring constantly, until the pasta is coated and the sauce is creamy, about 2 minutes; if needed, add the reserved cooking water 2 tablespoons at a time to reach proper consistency.
- Remove pan from heat, add the remaining 3 tablespoons butter, the tomatoes with their juices, the Chili and Lime seasoning and the basil, then toss until the butter has melted. Taste and season with salt and pepper.
- Garnish with a good grated Parmigiana. Serve to 4-6 hungry people of discerning tastes.