Summer Cacio e Pepe
Cook time:
Total time:
Serves: 2-3 Servings
- ½ Lb of Angel Hair Pasta
- 2 Cups of Cherry Tomatoes
- 2 Ears of Corn
- Olive Oil
- 3-4 Tbsp Butter
- Salt
- Pepper
- 1 Cup Parmesan cheese (plus more for serving)
- Boil salted water and cook corn for 3-4 minutes.
- Remove corn from water, and return water to a boil, cooking angel hair to al dente. Reserve at least ¼ cup of pasta water.
- While corn and pasta are cooking, half tomatoes, sprinkle with salt and pepper and sauté in a pan for 5 minutes with a drizzle of olive oil.
- Use a sharp knife to remove corn from the cob and add to tomato mixture for last 1-2 minutes.
- Over low heat, return angel hair to the pasta pot and toss with of butter, salt, and a generous amount of pepper and parmesan cheese.
- Slowly add ¼ cup of pasta water back into the pasta and continue to toss so the pasta gets coated in the cheese, butter, pepper and pasta water.
- Add more of the reserved water if necessary.
- Fold in the corn and tomato mixture and serve with fresh herbs and extra parmesan cheese.
Recipe by DomestikatedLife at https://domestikatedlife.com/2016/09/05/summer-cacio-e-pepe/
3.5.3208