Cozy Corn and Ricotta Pasta

This cozy fall pasta brings together the last of the season’s sweet corn with creamy ricotta, fragrant basil, and plenty of Parmigiano. Simple, comforting, and ready in minutes, the perfect bowl for a cool autumn night.

You will need:

Olive oil

2 ears sweet corn, shucked

6 oz orecchiette

2 garlic cloves, minced

1 tsp dried oregano

2  tbsp ricotta

2 tbsp basil, chopped

Parmigiano Reggiano, grated

Fresh cracked black pepper

Cook pasta according to directions, removing a minute or two before done.  Drain but keep a cup of pasta water. Add olive oil to large skillet, heat to medium high and add the corn and oregano .  Stirring constantly, move the corn around until it’s cooked but still firm and not mushy, about 5 minutes.   Remove to a bowl.   Add a little more olive oil to skillet and toss in garlic.  When it becomes golden add corn back in, ricotta, and a splash of pasta water. Blend well then add in pasta, stirring until creamy.  Add more pasta water if needed.  Serve in bowls with grated cheese, black pepper and torn basil leaves