Kosher salt to taste
1 medium red onion, sliced
4 tablespoons extra-virgin olive oil
16 ounces tagliatelle or spaghetti (like the dish on the cover)
3 tablespoons unsalted butter 1 garlic clove, minced
Freshly ground black pepper to taste
Pinch of dried red pepper flakes
4 cups corn kernels (from about 4 medium ears)
3 to 3½ cups roughly chopped ripe tomatoes (from about 3 medium tomatoes) and their juices
½ cup freshly grated Parmesan cheese (about 2 ounces)
4 fresh basil leaves, chopped
Bring a large pot of salted water to a boil. In a separate large pot or Dutch oven set over medium-low heat, combine the onion and 3 tablespoons of the olive oil and stir every few minutes.
Cook the tagliatelle in the boiling water according to the package directions. When the pasta is just about done, reserve 1 cup of the pasta water, then drain the pasta and toss it right in the strainer with the remaining 1 tablespoon olive oil to prevent sticking. Add the butter to the red onion, which should be caramelly and slightly shriveled by this point, along with the garlic, salt, black pepper, and red pepper flakes. Cook for another minute.
Add the corn and tomatoes and cook until the vegetables release a lot of liquid, another 4 to 5 minutes. It should look like a bright, chunky sauce.
Add the pasta and Parmesan to the vegetables, tossing to distribute and coat the pasta with the sauce. Add a drizzle of pasta water as needed to help the cheese distribute evenly. Top with basil and serve.
Reprinted from The Weekday Vegetarians. Copyright © 2021 by Jenny Rosenstrach. Photographs copyright © 2021 by Christine Han. Published by Clarkson Potter, an imprint of Random House.
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