Tagliatelle pasta with corn and cherry tomatoes

Ingredients:

• 220 gr. fresh tagliatelle pasta
• 3 cloves garlic, crushed
• A pinch of red pepper flakes
• 2 cups cherry tomatoes of various colors, halved
• 1.5 cups chicken or vegetable broth
• 2 ears of corn, kernels removed
• 0.5 cups Parmesan
• 6 fresh basil leaves, cut into strips

Preparation:

1. Bring a large saucepan of salted water to a boil.
2. Pour olive oil into a large saucepan and add the garlic and red pepper flakes. Heat the pan. When the garlic turns a nice golden color, remove it and discard. Add the tomatoes and half the broth, season with salt. Simmer until the tomatoes soften and release their juices, about 4 minutes. Add the corn and remaining broth and simmer until the corn is cooked through, about 2 more minutes.
3. While the corn is cooking, add the pasta to a saucepan of salted boiling water. Cook for 1 minute, once the water returns to a boil. Using tongs, remove the pasta from the water and add it to the saucepan with the tomatoes and corn. Add about 0.5 cups of the pasta cooking water and cook until the water has evaporated and the pasta is coated with the sauce. Remove the saucepan from the heat.
4. Stir in the Parmesan and basil, and drizzle generously with olive oil. Toss the pasta vigorously. Divide among plates, sprinkle with more Parmesan, and serve immediately.
   
   
   Note
   
   Be sure to store tomatoes at room temperature to keep them firm and to ensure they continue to ripen..