During the summer months we eat a lot of vegetarian meals. Typically, they don't hit the blog because they're repeats. Eggplant involtini is one of our favorites. If our eggplant plants would ever produce fruit we'd dig in on that. Unfortunately, Indianapolis is in the midst of a severe drought. Worst here for 136 years. You know how crunchy your grass sometimes gets by the end of August? We were there by the end of June. Right now we're under a mandatory watering ban. Trees less than five years old and vegetables are exempt. You're supposed to water them by hand so as to not waste water. Connie's installed drip hoses in the garden beds. They're helping but our plants are still WAY behind. It's probably because we set the timer and water as little as possible to keep everything alive.
Sunday after we got back from Cape Cod and Boston we went into the office. I was facing a veritable mountain of work. That meant that the recipes that graced my inbox from Epicurious, Cuisine at Home, Fine Cooking, Food and Wine, Food Network, etc. should have all immediately gone into their respective folders without being opened. But, I was intrigued with one from Food Network. Papperdelle with Corn. That just sounded good.
Monday evening we were home and I didn't particularly want pasta. Tuesday I was supposed to teach Social Security class but had a bad belly so came home and landed on the couch. My sweet hubby fixed fritattas. Wednesday we met Diane and Darrell for dinner. That meant that Thursday was the perfect time to fix this. We had a bottle of a fun white wine from our friends Lauren and Bob that we'd been saving for the right meal. This was perfect.
What did we think? I made this with angel hair because that's Connie's favorite kind of pasta. The flavor was fantastic. But, the pasta needed to have a bit more bite. Fettucine is the smallest pasta I'd recommend here. Otherwise, I used corn that we'd already cooked so that cut down considerably on the amount of butter necessary...
Pasta with Corn
Ingredients:
2 ears corn, cooked and kernels cut off
2 T butter
3 c grape tomatoes
2 cloves garlic, minced
freshly ground black pepper
1/2 c white wine
12 oz pasta
1/2 c chicken stock
1 small bunch scallions, sliced or one leek, sliced, cleaned and crisped
1/2 c freshly grated parmesan or romano
basil leaves
Directions:
Melt the butter in large skillet. Add the tomatoes, 1 t of salt and the pepper.
Cook until the tomatoes are very soft. That'll take 4-5 minutes. When they're about done, add the garlic. Don't add it too early. Next, add the wine. Cook until it's reduced by half. While the wine is reducing, cook the pasta. (Note: The original recipe actually calls for reserving the water you cook the corn in to cook the pasta in. My corn was already cooked so that wasn't an option for me. Then, the original recipe wants you to reserve a cup of the corn water for the pasta sauce. I just used a bit of additional chicken stock until I had the consistency I wanted. ) Add the chicken stock and the corn kernels to the tomato mixture.
Once the pasta is almost done, drain it and toss it with the tomato mixture along with a handful of parmesan. Here the original recipe wanted me to add another three tablesppons of butter. If you want and your cholesterol allows, have at it :-) Top with the crisped leeks (thinly sliced, rinsed,
dried and crisped in a small skillet with about a tablespoon of olive oil,) more parmesan and some basil leaves.
Adapted from Foodnetwork.com originally from Food Network Magazine
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