Spaghetti with Corn Sauce

Thoroughly wash the corn under running water, removing any residue from the husk. Then, make an incision in the top of each husk: the cut should be clean and even, without completely separating the parts. This preparation facilitates cooking and allows the sauce to more easily absorb the flavors of the pulp.

Pour the oil into a skillet large and add the chopped garlic and the chili pepper. Heat over low heat, letting the seasoning flavour without burning the garlic: the soffritto it is ready when it becomes fragrant and the garlic takes on a golden colour, while the chili pepper he flavored the oil.

Add the chopped ripe tomatoes to the soffritto hot. Stir and cook briefly. over low heat, until the tomatoes begin to fall apart and the sauce reaches a soft, juicy consistency. Season with salt to taste, keeping the boil low so as not to dry out the sauce excessively.

Add the corn to the tomato sauce and cook slowly, turning gently to distribute the seasoning. Continue cooking until the shell is hot, the sauce is more concentrated, and the marine aroma has blended with that of the tomato, garlic, and parsley. chili pepper.

Bring to a boil plenty of salted water and cook the spaghetti following the time indicated on the package, keeping them al denteDrain them when they retain a slight consistency in the center: the pasta should be firm enough to hold the sauce without falling apart.

Transfer the drained spaghetti into the skillet Add the sauce and mix thoroughly to evenly distribute the tomato and seasoning. Continue mixing until the pasta is glossy and well coated; serve immediately, accompanying the spaghetti with the cooked corn in the sauce.