Super Easy Creamy Corn and Tomato Pasta
Creamy corn and tomato pasta made with summer's most delicious produce. Incredibly easy to make with fresh, delicious flavors that come together in one pan.
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Servings: 4 servings
Ingredients
- 1 box spaghetti pasta
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 2 cloves garlic chopped
- 3 corn cobs with the kernels removed
- 1 shallot diced
- ½ cup white wine
- ¼ cup heavy cream
- Salt & pepper
- Fresh parsley chopped, to serve
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to box directions.
- In a heavy-bottomed skillet on medium heat, melt the butter with the olive oil. Add in the cherry tomatoes and cook for about 5 minutes. Then add in the garlic, corn, shallot, and a pinch of salt and pepper. Cook for another 8 minutes until the tomatoes start to burst. Help them along with the back of a spoon. This will help form the sauce!
- Add in the white wine, and cook for 5 minutes to let the alcohol to cook out. Then add in the heavy cream and cook for an additional 5 minutes to thicken slightly.
- Add the pasta directly into the skillet and toss to combine. Serve with a sprinkle of fresh parsley.