Adele's Cherry Tomato & Corn Pasta
8 oz dried short pasta (gemelli or orecchiette work well)
1 cup mixed cherry tomatoes (charred in pan)
1 cup local corn (shaved off the cob)
1 sprig basil (picked and torn)
1 sprig mint (picked and torn)
1 pt extra virgin olive oil
2 cloves garlic (minced)
1 lemon quartered
salt & pepper to taste
Boil a large pot of salted water and while water is coming to a boil, prep your ingredients.
Heat up a large heavy pan without any oil. Once pan is hot, add whole cherry tomatoes until they split and get some color. Pour into a deep bowl and cover with extra virgin olive oil and some garlic. Shave the corn off the cob and reserve. Pick your herbs and slightly tear them to smaller pieces. Once water has come to a boil, add your pasta, and start heating up a sauté or medium sauce pan. Add 1-2 Tbsp of extra virgin olive oil to just cover the pan. Add remainder of garlic & corn over medium heat and let garlic sweat. Once you can smell the garlic, ladle 2oz of the pasta water directly into the pan. Turn heat to high. As the water reduces in the pan, add about an ounce at a time to keep the sauce hydrated. Once the pasta is about three-fourths cooked, use a spider / slotted spoon and transfer pasta to the pan. Add 2-4oz of more water and one-half cup of extra virgin olive oil. Dump in tomatoes and stir. Season with salt and pepper. Once the pasta is cooked to al dente, add in the herbs. Stir vigorously until the oil and water emulsify and become creamy.
Kitchen note: while you are prepping, intentionally overcook a less expensive handful of extra pasta. Remove before you start your final pasta. This will add more starch to the water and give you more of a restaurant quality of pasta.
Also, boil the corncob for 45min with a onion to make corn stock. Use this to help fortify the corn flavor in the pasta.