Pappardelle with heirloom tomatoes and burrata cheese

  • Kosher salt
  • 2 ears corn, shucked
  • 5 tablespoons olive oil
  • 1 cup of arugula
  • 3 cups grape heirloom tomatoes
  • 2 cloves garlic, minced
  • Freshly ground pepper
  • 1/2 cup white wine
  • 12 ounces pappardelle pasta
  • 1/2 cup freshly grated parmesan, plus more for topping
  • Torn basil, for topping

  • Bring a large pot of salted water to a boil.
  • Add the corn and cook until slightly tender, about 3 minutes.
  • Remove with tongs, reserving the boiling water.
  • Let the corn cool slightly, then cut off the kernels.
  • Add olive oil in a large skillet over medium heat.
  • Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes.
  • Add the garlic and cook 1 more minute.
  • Add the wine and cook until reduced by half, about 5 minutes.
  • Meanwhile, cook the pappardelle in the corn water.
  • Reserve 1 cup of the cooking water, then drain the pasta.
  • Add the corn kernels to the skillet and bring to a simmer.
  • Add the pasta to the skillet; add the arugula, parmesan, the remaining 1/2 teaspoon salt.
  • Toss to combine, adding the reserved cooking water as needed.
  • Season with salt and pepper. Top with more parmesan and basil.

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