Community recipe
Creamy Corn and Burst Tomato Penne
Sweet golden corn and juicy blistered tomatoes coat penne in a silky Parmesan sauce, finished with lemon and fresh basil. A bright, comforting weeknight pasta.
- Serves
- 4
- Prep
- 10 min
- Cook
- 20 min
- Difficulty
- easy
Get ready
Ingredients
- 1 pt cherry tomato, halved
- 2 garlic cloves, peeled and minced
- 0.25 cup fresh basil, roughly chopped
- 3 l waters
- 1 tsp kosher salt
- 12 oz dry penne
- 2 tbsp olive oils
- 2 cup frozen sweet corn, kept frozen until cooking
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 0.5 cup heavy cream
- 0.5 cup parmesan cheese, finely grated
- 1 tbsp lemon juice
Make it
Instructions
- 01
Prepare the fresh ingredients
Set out a large pot, colander, large skillet, knife, cutting board, and a heatproof mug. Rinse and dry 1 pint cherry tomatoes and halve them. Peel and mince 2 garlic cloves. Rinse, dry, and roughly chop 0.25 cup fresh basil; set it aside for serving. | Why: Having everything ready lets you tend the skillet while the pasta cooks.
- 02
Boil the penne
Pour 3 l water into the pot and bring to a rolling boil over high heat, about 8–10 minutes. Stir in 1 tsp kosher salt and 12 oz dry penne. Cook uncovered, stirring occasionally, for 9–11 minutes or according to the package, until just tender with a slight bite. Start the skillet while it cooks; before draining, reserve 1 cup of the starchy cooking liquid in the heatproof mug. | Why: Slightly firm pasta finishes cooking in the sauce, and its starchy liquid helps the sauce cling.
- 03
Char the corn and burst the tomatoes
While the pasta boils, heat the skillet over medium-high heat for 1 minute. Add 2 tbsp olive oil and 2 cups frozen sweet corn directly from frozen. Spread in an even layer and cook, stirring once or twice, for 4 minutes until thawed with golden spots. Add the prepared tomato halves, 0.5 tsp kosher salt, and 0.25 tsp ground black pepper. Cook for 3–4 minutes, stirring occasionally, until the tomatoes soften and release juice. Stir in the prepared minced garlic and cook for 30 seconds, until fragrant; lower the heat to medium-low. | Why: Browning brings out the corn's sweetness, while the tomato juices form the base of the sauce.
- 04
Finish creamy, brighten, and serve
Once the pasta is just tender and its cooking liquid is reserved, drain it in the colander; do not rinse. Pour 0.5 cup heavy cream into the skillet and stir for 1 minute over medium-low heat until gently steaming. Add the drained pasta and 0.5 cup of the reserved cooking liquid; toss for 1 minute. Turn off the heat and stir in 0.5 cup Parmesan cheese and 1 tbsp lemon juice until the sauce is glossy and coats the pasta, about 1 minute. If it seems thick, add more reserved cooking liquid a tablespoon at a time. Taste and serve promptly in four bowls, topped with the prepared basil. | Why: Gentle heat keeps the creamy sauce smooth, and the final lemon and basil balance its richness.
