Print This Recipe Written by Chacha on Jul 10th, 2012 in Cheese, Corn, Meatless Main Dish, Pasta, Recipe, Tomatoes | No Comments

Servings: 4 to 6


  • 1 pound wide egg noodles or fettuccine
  • 3 ears corn, shucked
  • 5 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • Pinch crushed red pepper
  • 3 cups grape tomatoes
  • 4 large cloves garlic, finely minced
  • Kosher salt and freshly ground black  pepper
  • 2/3 cup good white wine
  • 1/2 cup chicken broth, (preferably homemade)
  • 3/4 cup freshly grated Parmigiano Reggiano cheese, plus more, for garnish
  • 6 fresh basil leaves, torn, for garnish


Bring a large pot of salted water to a boil.

Heat 2 tablespoons each butter and oil in a large skillet over medium heat. Add shallots and red pepper. Sauté for 3 minutes. Add the garlic and cook for 1 minute. Add tomatoes, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook until the tomatoes soften, about 4 minutes. Add corn and the wine. Cook about 5 minutes.

Meanwhile, cook pasta until al dente, about 6 minutes. (Note: Don’t overcook it. You will be cooking the pasta for a second time in the broth.) Reserve 1 cup of the cooking water. Drain.

Add chicken broth to the skillet and bring to a simmer. Add pasta and about a half a cup of the pasta cooking water. Cook until the liquid has evaporated and the sauce clings to the pasta. Remove pan from heat. Add cheese and the remaining 3 tablespoons butter. Toss vigorously to combine, adding the reserved cooking water, if needed. Taste and season with salt and pepper, if needed.

Transfer to a serving dish. Top with cheese and basil. Serve immediately.

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