Summer Corn and Tomato Pasta

Instructions

1. Cook the pasta
   Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta cooking water.
2. Prepare the vegetables
   While pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add corn kernels and cook until lightly charred, about 3-4 minutes. Add cherry tomatoes and cook until they begin to burst, another 2-3 minutes.
3. Build the sauce
   Reduce heat to medium-low. Add garlic and red pepper flakes (if using) to the skillet and cook until fragrant, about 1 minute. Add 1/2 cup of the reserved pasta water, butter, lemon juice, and zest. Stir to combine and create a light sauce.
4. Combine pasta and sauce
   Add the drained pasta to the skillet with the corn and tomato mixture. Toss well to coat the pasta with the sauce. If the pasta seems dry, add more of the reserved pasta water, a little at a time.
5. Finish the dish
   Remove from heat and stir in the torn basil leaves and Parmesan cheese. Season with salt and freshly ground black pepper to taste. Toss everything together until well combined.
6. Serve and garnish
   Transfer to a large serving bowl or individual plates. Drizzle with remaining olive oil, sprinkle with additional Parmesan cheese, and garnish with fresh basil leaves. Serve immediately while hot.