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

  2. Boil cobs in pasta cooking water for 10 minutes, then cook pasta per directions

  3. Cook the corn with butter (1-2 tbsp), 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 and 2 tbsps butter 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 juicesAdd a bit more butter for a rich, satiny finish

  8. Top with fresh basil

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Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 20m

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