- 2 large ears of corn, shucked
- 1 1/2 pounds ripe tomatoes, cored and cut into 1/2 - to 1-inch dice
- 1/4 cup extra-virgin olive oil
- 1/4 cup finely chopped fresh cilantro
- 1/4 to 1/2 habanero chile, seeded and minced
- Kosher salt
- 1/2 pound imported dried pappardelle
- Fill a stockpot with 6 quarts of water, cover and bring to a boil.
- In a medium saucepan of boiling salted water, cook the corn until barely tender, about 2 minutes. Remove and let cool slightly, then cut the kernels from the cobs with a sharp knife. In a large stainless steel bowl, toss the corn with the tomatoes, olive oil, cilantro, habanero and 1 teaspoon salt.
- Add 3 1/2 tablespoons salt to the water and add the pappardelle. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.
- While the pappardelle cooks, carefully hold the metal bowl over the boiling water, shaking it occasionally, until the tomatoes are just warmed through. Drain the pappardelle and add it to the bowl. Toss well and serve immediately.
An Italian Lagrein is worth finding or a youthful Rosso di Montalcino would be terrific too.