Fresh Basil Fettuccine with Tomatoes & Sweet Corn

Fresh Basil Fettuccine

with Tomatoes & Sweet Corn

20 MIN
2 Servings
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From the Test Kitchen

This satisfying summer pasta gets plenty of flavor and texture from plump tomatoes and fresh corn—and a special touch from quick-cooking fettuccine infused with fragrant basil.

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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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ingredients
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic, then roughly chop. Depending on their size, quarter or halve the tomatoes into bite-sized pieces; place in a bowl and season with salt and pepper. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. If necessary, grate the cheese on the small side of a box grater. 

Cook the vegetables:
2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, seasoned tomatoes, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes begin to break down. Turn off the heat. 

Cook the pasta:
3 Cook the pasta:

While the vegetables cook, using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot. 

Finish the pasta & serve your dish:
4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked vegetables, crème fraîche, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished pasta garnished with the grated cheese and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic, then roughly chop. Depending on their size, quarter or halve the tomatoes into bite-sized pieces; place in a bowl and season with salt and pepper. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. If necessary, grate the cheese on the small side of a box grater. 

2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic, seasoned tomatoes, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes begin to break down. Turn off the heat. 

Cook the vegetables:
Cook the pasta:
3 Cook the pasta:

While the vegetables cook, using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot. 

4 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked vegetables, crème fraîche, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency. Season with salt and pepper to taste. Serve the finished pasta garnished with the grated cheese and sliced green tops of the scallions. Enjoy!

Finish the pasta & serve your dish:
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