Tagliatelle With Corn And Cherry Tomatoes Recipes

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TAGLIATELLE WITH CORN AND CHERRY TOMATOES



Tagliatelle with Corn and Cherry Tomatoes image

"Combining corn and tomatoes with pasta isn't really something they'd do in Italy, but this dish is definitely Italian in spirit," says Anne.

Provided by Anne Burrell

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 10

Kosher salt
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch of crushed red pepper
1 pint multicolored cherry tomatoes, halved
1 1/2 cups chicken or vegetable stock
2 ears corn, kernels cut off the cob
1/2 pound fresh tagliatelle
1/2 cup grated parmigiano-reggiano, plus more for topping
6 fresh basil leaves, chiffonade

Steps:

  • Bring a large pot of well-salted water to a boil.
  • Coat a large sauté pan with olive oil and add the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the tomatoes and half of the stock and season with salt. Simmer until the tomatoes have wilted and let off their juices, about 4 minutes. Add the corn and the remaining stock and simmer until the corn is cooked through, about 2 more minutes.
  • While the corn is cooking, add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water using tongs and add it to the sauté pan with the tomatoes and corn. Add about 1/2 cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiano, basil and a big drizzle of olive oil. Stir or toss the pasta vigorously. Divide the pasta among bowls, sprinkle with a little more parmigiano and serve immediately.

TAGLIATELLE WITH FRESH CORN PESTO



Tagliatelle with Fresh Corn Pesto image

Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara.

Provided by Ian Knauer

Categories     Pasta     Appetizer     Quick & Easy     High Fiber     Dinner     Parmesan     Pine Nut     Corn     Summer     Bon Appétit     Peanut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 6 first-course servings

Number Of Ingredients 10

4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle or fettuccine
3/4 cup coarsely torn fresh basil leaves, divided

Steps:

  • Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
  • Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

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