Summer Pappardelle with Corn and Tomatoes

We’re always looking for new ways to pair three favorites from the farmers’ market—corn, tomatoes, and basil—and this recipe is perfection. Long flat pasta is ideal here, but it also might be fun to use shells to catch the corn and tomato bits inside. The sautéed vegetables alone, without the pasta, also make a great side dish.

SERVES 4 TO 6

2 large ears of corn

2 or 3 tablespoons unsalted butter

2 pints grape or cherry tomatoes

1 teaspoon kosher salt, plus more for seasoning

½ teaspoon freshly ground black pepper, plus more for seasoning

2 garlic cloves, minced

½ cup dry white wine, such as chardonnay or sauvignon blanc

½ cup vegetable stock

1 pound fresh or dry pappardelle, fettuccine, or shells

1 small bunch scallions, white and green parts, sliced thin (about 1 cup)

½ cup grated Parmesan, plus more for serving

Basil leaves, cut into thin ribbons

Bring a large pot of salted water to a boil. Add the corn and cook until just tender, about 3 minutes. Remove the corn and reserve the cooking water in the pot. When the corn has cooled slightly, cut the kernels from the cobs. Set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Add the tomatoes, salt, and pepper. Cook, stirring occasionally, until the tomatoes begin to burst, about 5 minutes. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half, 4 to 6 minutes. Add the vegetable stock and corn, reduce the heat to low, and simmer about 3 minutes. Remove from the heat.

Meanwhile, return the corn cooking water to a boil. Add the pasta and cook until al dente, about 3 minutes if using fresh pasta, about 9 minutes if using dry pasta (or follow the package directions). Reserve 1 cup of the cooking water and drain the pasta.

Return the skillet to the burner and heat the sauce over medium heat. If the sauce gets too thick, add the reserved pasta water as needed. Transfer the pasta to the skillet, add the scallions and Parmesan, and stir to coat. For a richer sauce, add an additional tablespoon of butter. Remove the pasta from the heat and season with salt and pepper. Fold in the basil and serve with additional Parmesan.