Late Summer Corn and Tomato Pasta
By Wedge Community Co-ops
Ingredients
- 16 oz medium-sized pasta
- 3 tablespoons olive oil or hazelnut oil
- 5 ears corn, kernels cut off, about 4 cups
- 1 leek, white and light green part, halved and sliced
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 cups cherry tomatoes
- ½ cup shredded, aged cheese (parmesan or pecorino, or similar)
- 1 cup fresh basil leaves
Instructions
In a large pot, cook pasta until just tender, reserve 2 cups pasta cooking water. Drain pasta and set aside.
In a large deep skillet, add olive oil, corn, leeks, garlic, 1 teaspoon salt, and pepper. Sauté five minutes. Transfer ½ the corn mixture to a blender, add ¾ cup pasta water, and blend until smooth. Set aside, along with the remainder of the corn mixture.
In the skillet, over medium high heat, add 1 tablespoon olive oil and the tomatoes. Cook until just starting to blister. Add pasta, corn puree, corn mixture, ½ cup pasta water, and the cheese. Lower heat, toss to combine and make a smooth sauce. Tear the basil and add half, stir to combine. Taste for seasoning, add salt and pepper if needed. Serve topped with remaining basil.
