Bob Levey: The Golden Era at The Washington Post.
Author Talk with Former Washington Post columnist Bob Levey
Monday, December 4th at 1pm. Click HERE and RSVP Now!
Open Mobile Menu
Bob Levey: The Golden Era at The Washington Post.
Author Talk with Former Washington Post columnist Bob Levey
Monday, December 4th at 1pm. Click HERE and RSVP Now!
Open Mobile Menu
pasta

Culinary Corner with Chef Morissa: Pasta with Sweet Corn, Tomatoes and Basil

INGREDIENTS
• 1 pint Grape or cherry tomatoes, halved
• 1½ tbsp Kosher salt, divided, plus more to taste
• 4 ears Corn, husked
• 4 tbsp (½ stick) Salted butter, divided, plus more to
taste cut into 1-tbsp pieces, divided
• 2 medium Shallots, minced
• 12 oz Short pasta
• 1 cup Fresh basil, chopped
• Freshly ground black pepper, to taste

PREPARATION:
In a small bowl, combine tomatoes and ½ tsp. salt. Set aside.

In a large pot, bring 2½ quarts water to a boil. Add corn cobs and 1 tbsp. salt; reduce heat to medium; and cover and cook for 10 minutes. Save water from cooking the corn. Cut corn from cobs and set aside.

In a nonstick skillet over medium heat, melt 2 tbsp. of butter. Add corn, shallots and 1 tsp. salt. Cook while stirring, for 5 minutes or until shallots soften. Stir in 1½ cups of corn-infused cooking liquid. Reduce heat to medium-low and cook, uncovered, for 10-15 minutes.

Bring a pot of water to a boil and add pasta; cook according to package directions. Drain pasta.

Add pasta to skillet. Cook over medium heat, stirring constantly, for 2 minutes or until pasta is coated and sauce is creamy. Add the remaining 2 tbsp. butter, basil and tomatoes. Toss until butter has melted. Taste and season with salt and pepper.