Tagliatelle with Corn, Tomatoes, Onion & Basil

Name: Tagliatelle with Corn, Tomatoes, Onion & Basil
Prep time: 15 min
Total time: 35 min
Yield: 4 Servings
Ingredients: Kosher salt to taste; 1 medium red onion, sliced; 4 tablespoons extra-virginu00a0 olive oil; 16 ounces tagliatelle or spaghetti (like the dish on the cover); 3 tablespoons unsalted butter; 1 garlic clove, minced; Freshly ground black pepper to taste; Pinch of dried red pepper flakes; 4 cups corn kernels, from about 4 medium ears; 3 to 3u00bd cups ripe tomatoes, roughly chopped, from about 3 medium tomatoesu00a0 and their juices; u00bd cup freshly grated Parmesan cheese (about 2 ounces); 4 fresh basil leaves, chopped

By Leslie Blythe Pasta, Vegetarian Boiling, Sautéing

September 8, 2021

This Tagliatelle with Corn, Tomatoes, Onion & Basil is the perfect end of summer meal. It's the perfect use for the tail-end of your homegrown tomatoes and fresh corn. The red onion slightly caramelizes in the butter and transforms the dish.

Prep: 15 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

Kosher salt to taste

1 medium red onion, sliced

4 tablespoons extra-virgin olive oil

16 ounces tagliatelle or spaghetti (like the dish on the cover)

3 tablespoons unsalted butter

1 garlic clove, minced

Freshly ground black pepper to taste

Pinch of dried red pepper flakes

4 cups corn kernels, from about 4 medium ears

3 to 3½ cups ripe tomatoes, roughly chopped, from about 3 medium tomatoes and their juices

½ cup freshly grated Parmesan cheese (about 2 ounces)

4 fresh basil leaves, chopped

Directions

1Bring a large pot of salted water to a boil. In a separate large pot or Dutch oven set over medium-low heat, combine the onion and 3 tablespoons of the olive oil and stir every few minutes.

2Cook the tagliatelle in the boiling water according to the package directions. When the pasta is just about done, reserve 1 cup of the pasta water, then drain the pasta and toss it right in the strainer with the remaining 1 tablespoon olive oil to prevent sticking. Add the butter to the red onion, which should be caramelly and slightly shriveled by this point, along with the garlic, salt, black pepper, and red pepper flakes. Cook for another minute.

3Add the corn and tomatoes and cook until the vegetables release a lot of liquid, another 4 to 5 minutes. It should look like a bright, chunky sauce.

4Add the pasta and Parmesan to the vegetables, tossing to distribute and coat the pasta with the sauce. Add a drizzle of pasta water as needed to help the cheese distribute evenly. Top with basil and serve.

Recipe from The Splendid Table, reprinted from The Weekday Vegetarians, by Jenny Rosenstrach.

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