- 1 LB Penne Pasta
- Sea Salt
- 3 tbsp Olive Oil
- 2 Cloves Garlic
- 1/4 Cup Plain Water
- 3-4 (about 2 cups) Ears of Corn, shucked and kernels shaved off
- 1 tsp Black Pepper
- Red Pepper Flakes
- 3 tbsps Breadcrumbs
- 4 tbsp Unsalted Butter
- Parmesan Cheese
- Fresh Mint Leaves, torn, additional for garnish
- 3/4 Lemon Juiced
- 1/4 Cup Pasta Water
Salt pasta water, bring to a boil. While water is boiling, in a large heavy pan add warm olive oil over medium heat. Add garlic, reduce heat to med-low and simmer until golden. Add half the corn kernels, pinch of salt and water - increase heat to medium. Simmer corn for 4-5 minutes. (add pasta to the boiling water now.) When the corn is soft transfer to a blender and pulse until mixed - add a little bit of water if it’s too thick to pour. Set corn puree aside. In the same large heavy pan add the butter and melt over med-high heat, add remaining corn kernels and sauté for about 2 minutes. Add the corn puree and mix together well. Reduce the heat to medium, add the pasta and some of the salted pasta water, and the lemon juice, toss to coat the pasta. add additional pasta water if the sauce get’s too thick. Stir in red pepper flakes, pinch of sea salt, pepper, breadcrumbs, parmesan cheese and mint. fold the pasta into the sauce to coat well.
