ORECCHIETTE WITH GREEN TOMATOES, CARAMELIZED ONIONS, AND CORN

Orecchiette with Green Tomatoes, Caramelized Onions, and Corn image

Yield serves 6 to 8

Number Of Ingredients 8

Previous Next

2 tablespoons unsalted butter
1 large Vidalia or other sweet onion, cut into 1/4-inch-thick slices
2 pounds green tomatoes (about 6 medium), coarsely chopped
3 tablespoons sugar
1 cup fresh corn kernels (about 2 ears)
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh thyme
1 pound orecchiette or other short, dried pasta, cooked according to package instructions

Steps:

In a large skillet over medium heat, melt the butter. Add the onion, and cook, stirring, until it begins to soften, about 6 minutes. Add the tomatoes, and sprinkle the sugar over the mixture. Cook, stirring, until the tomatoes are tender and golden brown, about 20 minutes.
Add the corn; season with salt and pepper. Cook, stirring, until the corn is tender and just starting to brown, about 4 minutes. Stir in the thyme.
Add the vegetable mixture to the cooked pasta, and stir until combined. Serve immediately.