Sweet Corn and Cherry Tomato Pasta

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.