Serves 1
Directions
- 1Bring a pot of water to a boil.
- 2Cut the corn off the cob. Lay it flat on the board and cut it off at a 45-degree angle.
- 3Put the corn into a bowl.
- 4Pick off some big basil leaves, stack them, roll them into a cigar shape, and slice them very thinly. Repeat this process in small batches.
- 5Salt the boiling pasta water.
- 6Add the pennetine pasta to the pot.
- 7Once the pasta has about a minute left, reserve a cup of pasta water.
- 8Drain the pasta.
- 9Turn the heat to low on the pot, add in the salted butter, and let it melt until foamy.
- 10Add in the corn and sauté for 3 to 5 minutes.
- 11Season the corn with salt and pepper.
- 12Add a little bit of the reserved pasta water to make it creamy.
- 13Add in all the basil.
Ingredients
- 1 pound pennetine pasta
- 4 corn on the cob
- 1 bunch basil
- salt
- 1 stick salted butter
- pepper
Equipment
potknifecutting boardbowlbowl scraperjarmugcolanderwooden spoon
Tips
- Always salt pasta water more than you think you have to.
- Don't use too many basil leaves at a time when slicing them.
- You can add zucchini, tomatoes or parmesan cheese to this recipe.
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