Summer Tagliatelle w/ Tomatoes & Corn
Did I mention I love summer?
Well, I am saying it again. I LOVE SUMMER!!
Tomatoes and corn. Corn & tomatoes. What else do you need?
Well, maybe some basil.
I usually make this summer pasta dish with roasted corn and cherry tomatoes...but here, I sauteed the corn and cherry tomatoes in olive oil with garlic slices and a little hot pepper flakes for a quicker dish.
Don't forget to use fresh corn, just cut it off the cobs directly into the skillet.
Add in a little chicken stock (just a little) and simmer just a minute or two.
Season with sea salt & pepper.
Transfer the cooked tagliatelle directly from the water to the pan with the corn and tomatoes, so the cooking water adheres to the pasta. This will thicken the sauce.
Garnish with lots of Parmigiano Reggiano cheese and fresh basil leaves.
You can't mess this up.
I think it would be ok at room temp.
that comment above was from me.....I think it would be fine at room temp....just don't refrigerate.