Cooking without a Recipe {pasta with tomatoes and corn}

Found this waiting in my drafts folder, because I never typed up a little blurb to go with it.  I made this without a recipe.  It was a dream.  Make it fast before summer escapes.  And cook more without using recipes.  I always wish I did.

pasta with corn and tomatoes.

To make pasta for 6 (or a hungry 4), you will need:

  • a pound your favorite spaghetti-esque pasta strands (ours is a local brand of either fettuccine, which we used here, or tagliatelle)
  • kernels from 3 ears of corn (raw is fine, cooked is too)
  • a whole bunch (pint?) of cherry tomatoes, sliced in half (I used about half a point of two types)
  • 3 cloves garlic, minced
  • olive oil
  • salt
  • pepper
  • Parmesan cheese

Start by bringing a large pot of salted water to a boil.  While you’re waiting for that to happen, make the sauce.  Heat olive oil in large skillet.  I used almost enough to coat the bottom of the pan.  When oil is hot, add garlic and saute for 2 minutes, until fragrant, but not brown.  Add tomatoes, and give things a stir.  Let tomatoes cook until their skins start falling apart and the smell is so good you can’t believe your luck.  When they’re looking good and bright, add corn kernels and stir things around for another minute or two, and remove from heat.  Hopefully by this point, your water is boiling.  Since I used fresh pasta, it takes 2 minutes to cook.  Rather than drain it when it’s done, I used tongs to transfer the pasta to the skillet with the sauce.  The reason for this is that I didn’t want to give up the pasta water.  As I used the tongs to turn the strands of pasta with the corn and tomatoes, the mixture, despite all that olive oil, became a bit dry.  And I had that whole big pot of pasta water left!  Did you know there’s a whole bunch of flavor in there?  I dipped a glass measuring cup in the pot and came up with about a half cup of pasta water.  I dumped it in with the sauce, and kept tossing.  I ended up adding about another 1/4 C of water until the sauce was the right consistency for me.  I dumped an individual portion in a bowl, and because you know me by now, you already know that I grated a giant heap of Parmesan on top.

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