Active Time: 25 minutes | Total Time: 25 minutes | Serves Serves 4 to 6
- 1 pound orecchiette pasta
- 1 head broccoli, cut into small florets
- 3 cloves garlic, chopped
- 1 pint cherry or grape tomatoes, halved
- 1 ear corn (about 1/2 cup corn)
- 1/2 cup grated Parmesan, plus more for serving
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon kosher salt (1/4 tsp. + 1/2 tsp.)
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 1/4 teaspoon crushed red pepper
- 16 leaves fresh basil
Fill a large pot with water 2 inches from the top. Place on the stove over high heat and let come to a boil. Cook the pasta according to the package directions until al dente. Put a colander in the sink.
While the pasta cooks, cut the broccoli into small florets. Chop the garlic and cut the tomatoes in half. Grate the Parmesan.
Remove the husks and silk from the corn. Hold the ear of corn upright in a medium bowl to catch the flying kernels of corn and, using a serrated knife, shave downward to cut the kernels off the cob.
Place a large skillet on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (about 1 minute). Add the garlic and cook until fragrant but do not let it brown, about 30 seconds. Add the broccoli and 3 tablespoons water. Cook, stirring, for 1 minute.
Add the tomatoes, ¼ teaspoon of the salt, the black pepper (about 12 turns on pepper mill), and the red pepper. Continue to cook and stir until the broccoli is just tender, 3 to 4 minutes more. Remove from the heat and stir in the corn.
Right before you drain the pasta, scoop out ½ cup of the pasta water. Put the drained pasta back in the pot and add the broccoli mixture, reserved water, Parmesan, and the remaining ½ teaspoon salt. Stir until the Parmesan is melted and creamy. Serve. Lots of extra cheese and black pepper is key here.
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