Pasta With Corn, Tomatoes & Basil

Prep Time
Cook Time
Ready In

"Recipe source: Christopher Kimball's milk street (September/October 2018)"

Original recipe yields 4 servings


  • Serving Size: 1 (391.9 g)
  • Calories 625.5
  • Total Fat - 16.9 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 53.6 mg
  • Sodium - 494.6 mg
  • Total Carbohydrate - 107.4 g
  • Dietary Fiber - 14.8 g
  • Sugars - 15.5 g
  • Protein - 20.1 g
  • Calcium - 36.8 mg
  • Iron - 3 mg
  • Vitamin C - 76 mg
  • Thiamin - 0.5 mg

Step 1

In a bowl combine the tomatoes and 1/2 teaspoon salt and set aside. Using a box grated in a bowl or plate and using the large hole side grate the corn down to the cobs; reserve cobs.

Step 2

In a pot over medium high heat bring 2 1/2 quarts of water to a boil and then add the corn corn cobs and 1 tablespoon salt; reduce heat to medium and cook, covered for 10 minutes. Using tongs remove and discard cobs and remove pot from heat.

Step 3

In a skillet over medium heat melt 2 tablespoons of butter and then add the corn, shallots, habanero and 1 teaspoon salt and cook, stirring for 5 minutes or until shallots soften. Stein in 1 1/2 cups cooking liquid and cook over medium low for 10 - 15 minutes, stirring occasionally.

Step 4

Meanwhile return the cooking water (that you cooked the corn cobs in ) to a boil and add the pasta and cook until al dente; reserve 1 cup of the cooking water and drain the pasta. Add the pasta to the skills and cook over medium heat for a few minutes until the pasta is coated with sauce; if needed add some reserved cooking liquid to reach proper consistency. Remove from heat.

Step 5

Add 2 tablespoons butter, basil and tomatoes to skillet and toss until butter melts. Season with salt and pepper.

Tips & Variations

No special items needed.