Fresh Corn And Tomato Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 -4 ears fresh corn (in husk)
• 1 -2 cup cherry tomatoes
• 1/2 yellow onion
• 1/2 head fresh garlic
• 1 teaspoon olive oil (cooking)
• 1 tablespoon butter
• 1 tablespoon wine (optional)
• 1 (8 ounce) package linguine (or thick spaghetti)
• 3 -4 leaves fresh basil
• salt and pepper

Recipe

• 1 shuck the corn removing as many of the silk strings as possible. hold the corn end-up over a cutting board, and slice down the the side of the corn with knife to cut off sheets of kernels at a time. it's a good idea to place a towel under the cutting board to catch flying kernels.
• 2 heat the olive oil at medium heat in a non-stick skillet.
• 3 chop the onion and saute it with salt and pepper in the skillet.
• 4 meanwhile, heat a pot of salted water for the pasta.
• 5 when the onion starts turning a little brown, add the fresh corn, quartered cherry tomatoes, diced garlic, and keep sauteing.
• 6 when the water boils, add the pasta and cook while continuing to saute.
• 7 add butter to the corn mixture and scrape the browned bits from the skillet, optionally adding the wine. be sure not to overcook the vegetable mix.
• 8 cook at medium heat for about five minutes, and then add chopped basil and lower heat to low if the pasta is not ready.
• 9 drain the pasta when ready, mix in a bit of olive oil to avoid sticking, put in bowls, and spoon corn mixture on top.