Corn and Blistered Tomato Pasta

Corn and Blistered Tomato Pasta

• 12 oz. pasta

• salt

• 1 pint cherry tomatoes, halved if large

• 1 shallot minced

• 2 cloves garlic minced

• 2 ears of corn, kernels removed

• freshly cracked black pepper

• Drizzle of olive oil

• Garnish with Parmesan cheese and fresh chives or basil

Cook off pasta in a large pot of boiling salted water according to packaging instructions. Save 1 cup cooking water, strain but keep warm.

In a skillet warm 2 tablespoons olive oil over medium heat. Add the tomatoes and cook for about 4 to 6 minutes or until tomatoes begin to blister and release their liquid. Add the shallot and garlic and cook for another 30 seconds. Add the corn and cook for another 30 seconds. Fold in the cook pasta then taste for salt and add a big pinch of pepper. Serve pasta warm topped with Parmesan cheese and fresh basil or chives.

Makes 4 servings.

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