Sweet corn bucatini
Oct 9 2020
This tastes amazing with fresh sweet corn in season but works really well with frozen corn as well... This is so good that I need to be able make it all year long with ether fresh or frozen sweet corn... Super satisfying and delicious.
Cook the pasta according to package instructions. (Reserve 1-2 cups of the cooking water on the side for the sauce.)
In a pan, cook the onions with the olive oil until fragrant for 2-3 minutes, add the corn and garlic and toss together. Season with some salt and pepper, taste and adjust if necessary.
Add the ricotta and start with 1 cup of the cooking water, see if you like the consistency and add more water if you want it a bit thinner. I always reserve 1/2 cup until the end just in case my pasta looks dry when all combined then I can add the water.
Toss the sauce and bucatini together, sprinkle the fresh herbs and grate some fresh parmesan.