Recipe & photography by Florence Blair.
Serves 4
Ingredients
2 tbsp olive oil, plus extra for drizzling
50g butter
500g cherry tomatoes
4 garlic cloves, thinly sliced
Bunch of chives (about 30g)
2 ears of corn
350g gigli
Recipe
Heat the olive oil and half the butter in a large pot over a medium-high heat. Once
the butter is foaming, add the whole cherry tomatoes and a pinch of salt. Cook for
5 minutes, stirring every so often until the skins begin to blister. Meanwhile, thinly
slice the garlic and chives, and cut the corn kernels from the cob.
After 5 minutes, reduce the heat to medium-low and add the garlic. Stir, then cover
with a lid and leave to cook for 10 minutes, checking in once or twice to encourage
the tomatoes to burst and release their juices by squishing with the back of your
wooden spoon.
Meanwhile, bring a large pot of salted water to the boil and cook the pasta until
just shy of al dente.
Once the tomatoes have released their juices, use a slotted spoon to transfer the
pasta into the pot of tomatoes, along with any splashes of pasta water that piggy
back with it. Add the corn, plenty of freshly ground black pepper, and the
remaining butter. Toss well to emulsify the sauce, adding extra splashes of pasta
water as needed. Finally, stir through the chives, taste for seasoning, then serve
with extra drizzles of olive oil and more black pepper.
