Pappardelle with corn and cherry tomatoes
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 635, total fat 22 G., saturated fats G., proteins 21 G., carbohydrates 86 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 635, total fat 22 G., saturated fats G., proteins 21 G., carbohydrates 86 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pappardelle is an Italian pasta shaped like ribbons 2-3 cm wide. Like any pasta, it's boiled until al dente and then finished with sauces. The pasta is incredibly appetizing thanks to its ribbon-like shape and delicate texture, which so delightfully envelops the taste buds that it's impossible to stop eating. Indeed, its very name, pappardelle, in Italian roughly means "eaten greedily."
Simmer pappardelle in corn broth to infuse it with a delicious corn flavor. Then combine it with corn and tomatoes in a skillet for a delicious sauce made with butter, Parmesan, white wine, and chicken broth. Before serving, don't forget to top with aromatic herbs and cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g pappardelle pasta
- 2 ears of corn, husked
- 5 tbsp (75 g) butter
- 3 cups grape tomatoes
- 2 cloves garlic, crushed
- 0.5 cups white wine
- 0.5 tbsp. lightly salted chicken broth
- 1 small bunch green onions, thinly sliced
- 0.5 cup grated Parmesan, plus extra for serving
- Torn basil for serving
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Cooking the dish according to the recipe:
- Fill a large saucepan with water, add salt, and bring to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove the cobs with tongs, leaving the boiling water behind. Let the corn cool slightly, then cut off the kernels.
- In a large skillet, melt 2 tablespoons (30 grams) of butter over medium heat. Add the tomatoes, 1 teaspoon of salt, and 1/2 teaspoon of pepper and cook until the tomatoes are softened, about 4 minutes. Then add the garlic and cook for another minute. Pour in the wine and cook until the liquid has reduced by half, about 5 minutes.
- Meanwhile, cook the pasta in the corn water according to package directions. Then drain the pasta, setting aside 1 cup of the water. Pour the chicken broth into the pan, add the corn kernels, and bring to a boil.
- Add the pasta, onion, Parmesan, the remaining 3 tablespoons (45 g) butter, and 1/2 teaspoon salt to the skillet. Stir, adding more of the pasta liquid if needed. Season with salt and pepper to taste. Sprinkle with Parmesan and basil.
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