Serves 3 9oz angel hair pasta
2 large corn ears with kernels removed from cobs (or ya know, for us moms that dont have the time...get a can or 2 of sweet corn)
2 Tbsp olive oil
1 large shallot (peeled/chopped)
3 garlic cloves (peeled/minced) (or again, for real us that dont have the time, garlic powder to taste)
1 pint of cherry tomatoes
1/2 cup chicken or veg broth
2 Tbsp lemon juice
2 Tbsp butter
pepper to taste
salt to taste (if your butter is unsalted)
1/4 cup grated romano cheese
2 Tbsp fresh basil
1 Tbsp fresh oregano
Cook pasta as you normally would & according to package instructions.
Over medium heat, heat oil, cook shallots, tomatoes & garlic if you're doing the cloves.
Cook 2 minutes.
Cook another 3-5 minutes.
Add in lemon & stock.
Cook 3 minutes.
Drain pasta, reserve 1/2 cup liquid.
Divide pasta among plates/serving bowls.
Fold butter into corn & tomato mixture, add salt/pepper.
Add enough of the reserved water to loosen the sauce and pour over the pasta.
Top with Romano Cheese, Basil & Oregano. ENJOY!!!!!
Written By: La Belle Naturelle