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Charred Corn And Tomato Pasta

Recipe

Charred corn, blistered tomatoes with a gentle chilli heat, tossed through a creamy, cheesy mascarpone sauce - a super comforting weeknight pasta. Make it veggie by swapping the Parmesan for a vegetarian hard cheese alternative.

Cook time: 30 mins |  Serves: 4

Ingredients:

  • 8 Corn On The Cobs
  • 2 Red Chillies
  • 4 Garlic Cloves
  • 3 tbsp Olive Oil
  • 300g Cherry Tomatoes
  • 400g Conchiglie
  • 300g Mascarpone
  • 60g Parmesan
  • 25g Fresh Basil
  • Salt
  • Black Pepper

Method:

  1. Heat the grill to high. Slice the chillis and finely chop the garlic. Add the corn to a baking tray, drizzle with 1½ tbsp of the oil and season with salt and pepper, then give it a good rub with your hands. Slide under the grill and cook for around 15 mins, turning a couple of times, until charred.
  2. Add the tomatoes and chillis to the tray, drizzle with ½ tbsp of the oil, then slide back under the grill for 5 mins until charred.
  3. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente, reserving some of the cooking water before draining. Heat the remaining oil in a frying pan over a medium heat and fry the garlic for 1-2 mins, until it's about to turn golden, then remove from the heat.
  4. Once the corn is cool enough to handle, remove the kernels from the cob using a sharp knife. Add around three-quarters of the kernels to a blender with the mascarpone and fried garlic, then season with salt and pepper. Blitz until smooth, then taste and adjust the seasoning.
  5. Pour the sweetcorn sauce back into the pan and gently heat through, then remove from the heat and add the pasta and grated parmesan. Mix well until the cheese has melted, then gently stir through the charred tomatoes and chillis, adding a splash more pasta water if needed. Divide between bowls, then top with the reserved charred corn, torn basil and a little more parmesan, if you like.