cherry tomato & corn pasta with basil

cherry tomato & corn pasta with basil
extra-virgin olive oil
3 cloves garlic
1 pinch crushed red pepper
1 pint cherry tomatoes
cut in half
1 1/2 cups chicken stock
kosher salt
3 ears corn
kernels cut off the cob
1/2 lb pasta
something that will hold sauce: rotini, spirals, fettuccine
1/2 cup parmigiana
6 whole basil leaves
This is an easy, weeknight one-pan dinner dish, but it's delicious enough to serve to company. Don't be shy with the red pepper flakes if you like a bit of spice!
Bring a large pot of salted water to a boil.
Coat a large sauté pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned golden brown, remove it and discard.
Add the cherry tomatoes and half the stock and season with salt. Simmer until the tomatoes have wilted and let off their juices.
Add the corn and the remaining stock and simmer until the corn is cooked through. You can also use cooked corn (e.g. leftover and cut off the cob). If so, add only for a few minutes and use a bit less stock.
While the corn is cooking add the pasta to the pot of boiling water. Cook the pasta until al dente.
Remove the pasta from the water and add it to the sauté pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water if the pan is dry and cook until the liquid in the pan has mostly evaporated.
Remove the pan from the heat. Toss in the parmigiana, basil and a drizzle of high quality extra-virgin olive oil. Toss and serve.
source: Joe O'Leary & Sarah Knup