Orecchiette with Corn, Tomatoes, and Basil Ricotta

northeastfeast This summery pasta recipe combines in-season corn and tomatoes but the addition of the ricotta dollops realllyyyyy takes it to the next level.… Dinner Pasta European Print This

Serves: 4 Prep Time: 10 Minutes Cooking Time: 35 35

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

- 6 ears of corn
- 1 jalapeno, minced with seeds removed.
- 2 garlic cloves, minced
- 2 tbsp. butter
- 1 1/2 c. diced tomatoes (about 2 medium-sized tomatoes)
- 1 c. chicken broth
- 1 cube or tbsp chicken bouillon
- 1 lb Orecchiette pasta
- 1 c. ricotta (fresh if you can find it)
- 1 1/2 tbsp chopped basil
- S&P

Instructions

Cut the kernels off of each ear of corn. On medium heat, add the two tablespoons of butter and when melted, the minced jalapeno and garlic. Sautee 2-3 minutes until fragrant and soft. Add corn and sautee until corn is cooked through and starting to caramelize, about 8-10 minutes.
Add the diced tomatoes and cook until they begin to break down, about 5 minutes. Add the broth and bouillon, and bring to a simmer. Reduce heat to low.
Cook orecchiette according to package directions. Save 1 cup pasta water
While pasta is cooking, add the chopped basil to the ricotta, and season with salt and pepper.
Combine cooked pasta with the corn and tomato sauce, and add pasta water slowly until desired sauce consistency has been achieved. Dollop with ricotta.
FEAST!

Orecchiette with Corn, Tomatoes, and Basil Ricotta

Orecchiette with Corn, Tomatoes, and Basil Ricotta

Ingredients

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