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Sweet corn and tomatoes make this a perfect pasta for Summer!
1. Put a large pot of water on to boil for the pasta.
2. When the water is close to boiling put a large skillet on the stove and heat it between medium and medium high heat.
3. When the water boils add a generous amount of salt to the water, drop the pasta in and give it a stir, being sure all the strands of pasta are separate and not sticking together. I always put my timer on for 8 minutes, so I won’t over cook the pasta. Or follow package instructions for al dente.
4. Put the oil, butter and shallots into the hot skillet and cook the shallots until translucent, about 3 minutes.
5. Add the corn, tomatoes, salt and pepper into the skillet with the shallots and cook for about 3 minutes.
6. If you’re adding the heavy cream this is when to do it (if the corn is fresh I don’t use cream). Then let the cream reduce for about 2 minutes.
7. If you’re not adding the cream, take the skillet off the heat until the pasta is ready.
8. After 8 minutes, drain the pasta, reserving 1 cup of the pasta water. The pasta will not be completely done, it’s going to finish cooking in the skillet with the corn and tomatoes.
10. Put the skillet back over the heat, medium to medium high and add to the skillet the parsley, chives, cooked pasta and about 1/2 cup of the pasta water. Finish cooking the pasta in the skillet to your desired level of done. Add more water if needed.
11. Serve topped with as much Pecorino Romano or Parmesan cheese as you like.
The texture is absolutely perfect, creamy and rich. You should start with 1/2 cup of cheese and go from there. If you want it cheesier and richer like me, then you can and should add 1/4 cup more. This is one of those recipes I have pinned to my fridge so that I have it close in those lazy single moments haha.
Have 30 minutes? Then you can definitely make this crazy good recipe using everyday ingredients.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!