Campanelle Pasta with Sweet Corn, Tomatoes and Basil

Ingredients

• 1 pint grape or cherry tomatoes, halved
• Kosher salt and ground black pepper
• 4 ears corn, husked
• 4 tablespoons (½ stick) salted butter, cut into 4 pieces, divided
• 2 medium shallots, minced
• 1 habanero chili, stemmed, seeded and minced
• 12 ounces campanelle or other short pasta
• 1 cup chopped fresh basil

Instructions

1. 1. Salt the halved tomatoes. Grate the corn from the cobs and reserve the cobs.
2. 2. Simmer the cobs in salted water, then remove them. Cook grated corn, shallots and habanero in half the butter; add corn water and reduce slightly.
3. 3. Cook pasta in the corn water, drain, and toss with the corn sauce. Off heat, add remaining butter, tomatoes and basil; season to taste.