Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Burst Tomato & Corn Gigli
Cherry tomatoes cooked whole under a lid until they burst and release their juices, which becomes the sauce. Corn cut fresh off the cob and chives at the end.
Imogen Royall
Feeds: 4
20 minutes
Ingredients
- 350g gigli
-
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
Gigli
From: £4.95
Method
1
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.
2
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.
3
Meanwhile, bring a large pot of salted water to the boil and cook the pasta until just shy of al dente.
4
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.
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