Au Revoir to Summer: Pasta with Sweet Corn and Fresh Tomatoes

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With summer coming to a close, it's time to say goodbye to the beautiful fresh produce that comes with it

. Some find it to be an easy goodbyeespecially those with gardens or those who receive CSA boxes (Community Shared Agriculturebasically you pay for a season or so of a particular farm's produce. That means a lot of corn, tomatoes, zucchini, eggplant, etc in the summer).

Not having either, I wanted to get in the last of two of my summer favoritessweet corn and heirloom tomatoes, before their tasteless, out-of-season counterparts replace them.

Though corn and pasta aren't necessarily common together, when thinking of what to do with the corn I purchased from the farmers market, for some reason, it's a pairing that I couldn't get out of my head, and it came out better than I imagined. Though the corn and tomatoes are sweet, the dish overall is perfectly balanced, and the sauce created by the broth, corn, butter, and cheese has a lot of great flavor.

Since the sauce is so simple, I decided to go out of my way and make fresh pasta along with it. Since I'm slightly scared of anything that involves working with dough, I took the easy way out and used a food processor to form the dough, and a pasta machine to roll it out. Even with my fear of working with dough, the fool-proof method I used resulted in perfect fresh pasta. My pasta machine does have attachments to make spaghetti and fettuccini, but by the time I got all my dough rolled out I had enough of the pasta machine and just cut it into rough rag shapes, which actually seemed to work very well for the sauce I had made.
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Feel free to use dried pasta or good fresh pasta here instead of homemade, though there are plenty of reliable recipes for fresh pasta on the internet.

Pasta with Sweet Corn and Fresh Tomatoes

Ingredients - Serves 4:

1 lb pasta, dried or fresh

1 tbsp olive oil

3 cloves garlic, minced

Pinch of red pepper flakes

4 ears of corn, shucked, kernels cut off the cob

1 cups chicken or vegetable broth

cup freshly grated parmesan

2 tbsp butter, separated

2 medium heirloom tomatoes cut in large chunks

cup fresh basil, chiffonade

Directions:

1. Cook pasta (for dried, according to package directions; for fresh, until al dente-which should only taken 2 or 3 minutes)

2. Heat olive oil in a large skillet over medium heat. Add in minced garlic and red pepper flakes and saut for 2 minutes. Add in corn and saut for 3-5 minutes. Add broth, then parmesan, stirring so it doesn't clump, then 1 tbsp butter and salt and pepper to taste. Simmer for 5-10 minutes, or until thickened.

3. Add in tomatoes and saut until just heated through, then add in cooked pasta and remaining butter.

4. Serve immediately, topped with fresh basil.

By: Jessica VerderameRead more recipes at www.allmediany.com!Au Revoir to Summer: Pasta with Sweet Corn and Fresh TomatoesBy: Rose

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