Spaghetti with Corn & Sage
18 oz A.G. Ferrari Spaghetti
2 tbsp olive oil
2 garlic cloves, finely chopped
21 oz | 4 cups canned sweetcorn, drained
1 small bunch sage, leaves only, finely chopped
Parmesan cheese for shaving
freshly ground black pepper
Cook the spaghetti in a large saucepan of salted, boiling water until 'al dente, ' usually 10 minutes.
Meanwhile, heat the olive oil in a large sauté pan set over a medium heat. Add the garlic and fry until aromatic but uncolored, about 30-40 seconds.
Stir in the sweetcorn and cook for 2-3 minutes, stirring from time to time. Set aside until needed.
Drain the spaghetti when ready, reserving 1 small cup of the cooking liquid. Add the spaghetti to the sweetcorn, stirring and tossing to combine; loosen with some of the cooking liquid if needed.
Season to taste with salt and pepper. Divide between serving plates and top with chopped sage and shavings of fresh Parmesan before serving.
Tags: corn, spaghetti, pasta, summer recipe, italian recipe, italian cooking, italian food, garlic, parmesan, sage (1)
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