Ingredients
2 tablespoons plus 1 teaspoon kosher salt
4 quarts water
1 pound orecchiette pasta
2 tablespoons olive oil
1 tablespoon salted butter
1 shallot or 1/2 sweet onion, finely chopped
5 cloves garlic, minced
1 cup mixed mushrooms (such as chanterelles, shiitake, or oyster), torn
1/4 cup white wine
2 tablespoons vegetable broth
1 1/2 cups cherry tomatoes, preferably Sungold
1 cup fresh sweet corn off the cob
1/2 teaspoon fresh black pepper
1/2 teaspoon red pepper flakes
Garnish: Torn fresh basil leaves, freshly grated Parmesan cheese
Instructions
Add 2 tablespoons of salt to the water and bring to a boil. Prepare pasta according to package instructions, then drain, reserving 1/2 cup of the pasta water, and set aside.
Meanwhile, Heat olive oil and butter in a large saucepan over medium heat. Add the shallot (or onion), garlic, and mushrooms. Sauté until softened and aromatic, 4 to 5 minutes. Pour in the white wine and stir. Simmer the wine until it is reduced by half. Add vegetable broth and tomatoes. Cook until the tomatoes soften, then gently mash half of them with a spoon to release their juices.Stir in the sweet corn, 1 teaspoon kosher salt, black pepper, and red pepper flakes. Taste and adjust seasoning as needed. Lower the heat to medium-low. Add the cooked orecchiette and reserved pasta water to the sauce, simmering and stirring gently to coat the pasta evenly.
Remove the saucepan from heat. Toss in fresh torn basil and Parmesan cheese. Serve immediately.
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