Corn Tomato Tagliatelle

Sweet corn tomato sauce and fresh tagliatelle pasta

Sweet corn tomato sauce and fresh tagliatelle pasta

Keeping it in season and showing you that corn in pasta can be pretty delicious. This is the easiest sauce and vegan if you omit the cheese. Using late summer tomatoes here makes it so incredible. Sauce takes just under 20 mins and you can use a pasta of your choice.

Ingredients:

Serves 2

2 corn on the cob, boiled in salted water for 12mins, corn sliced off
4 tbsp extra virgin olive oil
1/2 medium onion, thinly sliced
4 cloves garlic, diced
300g medium tomatoes, halved
small splash rosé/ white wine
60g grated cheddar cheese
Salt + pepper

Recipe for 3 portions of tagliatelle

(I used 200g of the below for 2 servings):
240g double 00 flour
2 medium whole eggs + 2 medium yolks
(method of how to make if on my Tiktok)

Method

For the sauce, set a large frying pan to a medium heat and add the olive oil. When hot, add the sliced onion and fry for 3 mins before adding in the garlic. Cook for 1 min and add in the chopped tomatoes and wine. Cover with a lid leaving a small gap for 8 mins. Mix it halfway through.

Then stir in the corn, season with salt and pepper. Add cheese if using!

Fish out pasta straight into sauce when cooked and add a small splash of the starchy cooking water. Toss through and check seasoning one more before serving.