Recipe courtesy of Anne Burrell
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
2 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Bring a large pot of well-salted water to a boil.

Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.

While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately.

Buonissimo!!

Why We Love: Corn

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Gina's Shrimp Scampi with Angel Hair Pasta

Recipe courtesy of The Neelys

Tagliatelle Bolognese

Recipe courtesy of Tyler Florence

Tagliatelle Bolognese

Recipe courtesy of Tyler Florence

Short Ribs with Tagliatelle

Recipe courtesy of Giada De Laurentiis

Tagliatelle del "Magnifico"

Recipe courtesy of La Cucina del Garga

Tagliatelle con Vongole

Recipe courtesy of Rachael Ray

Tagliatelle al Ragu

Recipe courtesy of Mario Batali

Browse Reviews By Keyword