Campanelle Pasta With Sweet Corn, Tomatoes And Basil
  1. Grate the corn cobs to release the corn milk

  2. Boil the grated corn cobs for a few minutes, then remove and cook the pasta as directed

  3. Cook the corn milk with butter, shallots, habanero chili, and salt

  4. Add pasta cooking water to the corn mixture to create a creamy sauce

  5. Add the cooked campanelle pasta to the sauce and toss to coat

  6. Add more pasta cooking water as needed to reach desired consistency

  7. Stir in cherry tomatoes and their juices

  8. Add a bit more butter for a rich, satiny finish

  9. Top with fresh basil

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 20m

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