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Tagliatelle with Corn and Cherry Tomatoes

Anne Burrell
  • 25 minutes
  • Serves 2

INGREDIENTS

6

Basil, leaves

2

ears Corn, off the cob cut kernels

3 cloves

Garlic

1 pint

Grape tomatoes

1 1/2 cups

Chicken or vegetable stock

1/2 lb

Tagliatelle, fresh

1

Kosher salt

1 pinch

Red pepper

1

Olive oil, Extra-virgin

1/2 cup

Grated parmigiana