Summer Shells with Corn and Tomatoes


Summer corn is one of the many gifts that summer offers and I like to use it as often as possible. It's great in salads, salsas, and this luscious pasta. Sauteed corn is tossed with shallots, tomatoes, and fresh basil to make a bright and lively tasting dish. I chose shell- shaped pasta because it not only reminds me of the beach it's the perfect container for all of the sweet corn. An added bonus is that it's also one of Brad's favorite shapes. It's great, hot or room temperature which means it's great for entertaining. So go grab some corn and make the best summertime pasta ever.


Ingredients for Summer Shells with Corn and Tomatoes:


1 pound shells, cooked according to package directions

1/4 cup reserved pasta water

1/4 dry vermouth or dry white wine

6 ears corn

3/4 cup chopped shallots

4 cloves garlic, minced

1-pint grape tomatoes, quartered

1/4 cup extra virgin olive oil

1/4 cup shredded parmesan cheese

1 tablespoon unsalted butter

1 cup basil leaves

kosher salt

black pepper


Time-Saving Tips: the tomatoes and shallots can be prepped in advance.


Let's see what we need.


We're ready to cook.


Carefully cut the corn off of the cob. Go slow because the corn does fly around.




The cooking process goes pretty quickly so make sure you've prepped all of the veggies.











Cook the pasta according to the package directions. Towards the last minute or so scoop out 1/4 cup pasta water and reserve it for later.










Heat the butter and oil in a pan; add the shallots. Saute for a minute and then toss in the corn; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Now add the tomatoes and another 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for a minute and then push aside some of the mixture in the pan to make space to add the garlic. Once the garlic is added give it a stir in the small area and then combine with the corn mixture; stir until fragrant. Add the vermouth and stir until it's mostly evaporated.


Add the pasta and season with a little more salt and pepper. Slice and add the basil and cheese. Toss to combine and add the reserved pasta water.



It's ready! Totally delicious tasting and looks just like summer in a bowl.


Enjoy!

2018 Cranberry Walk