Best Tagliatelle With Corn And Cherry Tomatoes Recipes

Tagliatelle with Corn and Cherry Tomatoes image

Provided by Anne Burrell

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 10

Kosher salt
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch of crushed red pepper
1 pint multicolored cherry tomatoes, halved
1 1/2 cups chicken or vegetable stock
2 ears corn, kernels cut off the cob
1/2 pound fresh tagliatelle
1/2 cup grated parmigiano-reggiano, plus more for topping
6 fresh basil leaves, chiffonade

Steps:

Bring a large pot of well-salted water to a boil.
Coat a large sauté pan with olive oil and add the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the tomatoes and half of the stock and season with salt. Simmer until the tomatoes have wilted and let off their juices, about 4 minutes. Add the corn and the remaining stock and simmer until the corn is cooked through, about 2 more minutes.
While the corn is cooking, add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water using tongs and add it to the sauté pan with the tomatoes and corn. Add about 1/2 cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiano, basil and a big drizzle of olive oil. Stir or toss the pasta vigorously. Divide the pasta among bowls, sprinkle with a little more parmigiano and serve immediately.

Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes image

Provided by Anne Burrell

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

4 ears corn, shucked
Extra-virgin olive oil, plus high quality extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1 pint heirloom cherry tomatoes, assorted sizes and colors
1 1/2 to 2 cups vegetable or chicken stock
Kosher salt
1 pound fresh tagliatelle
1 1/2 pounds rock shrimp, rinsed and picked through for shells
1/2 cup grated Parmesan

Steps:

Preheat a grill or broiler. Grill or broil the corn until it is dark brown on all sides. Cut the kernels off the cob and reserve. Once the kernels have been removed from the cob, run your knife along the cob to get any residual pieces of the kernels. Reserve.
Coat a large wide pot, over medium-high heat, with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and is very aromatic, remove it from the pan and discard. Toss in the cherry tomatoes and roll them around in the oil. Add 1 cup of stock and season with salt. Reduce the heat to medium and let the tomatoes cook until they start to burst and give off their juices. This will take about 8 to 10 minutes.
Bring a large pot of well-salted water to a boil over medium heat.
Add the corn kernels to the pot with the tomatoes. Stir to combine and add 1/2 cup of stock if the liquid level is very low.
Drop the pasta into the boiling water and cook for 2 to 3 minutes, or longer if using dried pasta. Toss the shrimp into the pot with the tomatoes and stir to combine.
Drain the pasta from the cooking water, reserving 1/2 cup water, and toss immediately into the pot with the tomato mixture. Add in 1/2 cup of the pasta cooking water, if needed. Toss vigorously to combine. Remove from the heat and give a drizzle of high quality finishing oil and a sprinkling of grated Parmesan. Transfer to a serving bowl or platter and serve immediately.
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