Tuesday, July 29, 2008
Yesterday I went to Annie's house to fix dinner for Rachael and Tom Stratman, and I decided to make this nice, summery noodle dish. Unfortunately the garlic smell nauseated Tom, so Rachael, Dakki and I had to eat it all ourselves. I'd made some Rote Grütz for pud, which he liked better.
Corn and Tomato Noodles
8oz pappardelle or other wide noodles
2T olive oil
2 cloves garlic, chopped
1 spring onion, sliced, the white separated from the green
2 ears of corn, cut from the cob, or a small bag of frozen corn
1 pint cherry tomatoes, halved
a bunch of compatible herbs (parsley, basil, thyme, mint, marjoram...), stemmed and coarsely chopped
Make the sauce while your waiting for the noodle water to come to the boil. First, fry the garlic and the white of the onion in a big frying pan till the onion's getting translucent, then turn the heat up to medium-high and add the corn, tomatoes, salt, and pepper. Cook for about 5 minutes, stirring frequently, then turn off the heat and add the herbs and the green from the onion. When the noodles are done, drain them and stir them into the sauce.