Pasta With Corn, Tomatoes & Basil
Recipe: #30241
September 04, 2018
Categories: Tomato Corn, Vegetarian, Fresh Tomatoes, Kosher Dairy, Vegetarian Dinner, more
"Recipe source: Christopher Kimball's milk street (September/October 2018)"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.