Burst Tomato And Corn Pasta

This summery burst tomato and corn pasta is simple, delicious and easy enough to make for a quick weeknight dinner. Don't forget the basil and cheese!

Prep:

10 mins

Cook:

30 mins

TOtal:

40 mins

servings:

4

Ingredients

avocado oil
2 ears corn, husks removed
10 oz bucatini (dry)
2 tbsps extra virgin olive oil
2 pints cherry tomatoes (about 4 cups)
4 garlic cloves, thinly sliced
1/2 tsp crushed red pepper flakes
1/2 tsp kosher salt
1 tsp lemon juice
2 tbsps butter (28 g)
1/2 cup basil leaves, roughly chopped
6 oz stracciatella cheese (or burrata)

Instructions

Heat a skillet over medium heat and drizzle in a small splash of avocado oil. Once hot, place the corn in the skillet and cook until charred all over, rotating every few minutes. This will take about ten minutes. Once cooled, remove the corn from the cob with a knife and set aside.
Cook the pasta in a large pot of boiling salted water until al dente. Drain the pasta and toss with a drizzle of olive oil to keep it from sticking together and set aside in a bowl. Reserve some pasta water for later.
In the same skillet used to cook the corn, heat the olive oil over medium. Toss in the tomatoes and cook for seven to nine minutes, stirring occasionally, until starting to burst and become jammy.
Reduce the heat to medium-low and add the garlic and sauté for a few minutes, until fragrant and just starting to get a little colour around the edges, stirring frequently. Add the chili flakes during the last minute and season with salt.
Return the corn and the pasta to the skillet and turn the heat down to low. Add the lemon juice and butter and toss everything together until well coated and heated through. If needed, add a splash of pasta water while tossing to emulsify it more.
Divide the pasta onto plates or bowls and top with basil and the cheese. Season with salt and pepper and enjoy!