Mom’s Corn + Tomato Linguine
I think it’s safe to publicly share this story since the restaurant is now closed, but many moons ago, my mother ate at a restaurant in Atlanta where she lived at the time. She had this great pasta dish and asked for the recipe, but they wouldn’t give it to her. So she ended up calling a few days later and told a little lie about an allergic reaction, which meant “her doctor” needed to know everything that was in the dish.
Thus, a family recipe was born, and a great summer pasta. Thanks mom!
Corn + Tomato Linguine
Serves 2-3
1/2 pound (8 oz) linguine, dried pasta works best here
1/4 cup olive oil
3 garlic cloves, minced/grated/crushed
1-1 1/2 cups fresh corn
1 bunch scallions, chopped (use the whole thing except the ends)
1/4 TSP red pepper flakes (or more to taste)
1 TSP dried basil OR 1 TBS fresh (if using fresh, add toward the end)
1 TBS dried parsley OR 2-3 TBS fresh (if using fresh, add toward the end)
Kosher Salt & Black pepper, to taste
2-3 ripe tomatoes, chopped (alt. 1 pint cherry tomatoes)
1 TBS butter
How to make it
Saute garlic in olive oil over medium heat in a skillet medium to large skillet for 1-2 minutes, until fragrant.
Add the corn, scallions, red pepper flakes, dried herbs (if using) and salt and pepper to taste, then stir to combine and simmer for 20 minutes on medium low heat. Stir occasionally.
While the above is simmering, boil water for your pasta, generously salt and add your linguine when it’s ready. Cook until al dente according to package instructions (usually 10 minutes).
Add the tomatoes (and fresh herbs if using) to the corn mix until its heated through, and season again to taste with salt and both peppers.
When ready, add the cooked linguine along with 1 TBS butter and 1/4 cup pasta water. Vigorously toss to combine and emulsify the butter and pasta water until it’s glossy and all noodles are coated.
Divide among bowls and serve with some extra red pepper flakes and a drizzle of olive oil if it’s a little dry.
