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To some, summer is all about pool parties and popsicles. To us, it’s more like corn and tomatoes, repeat as necessary. That was the inspiration for this pasta with burst cherry tomatoes, fresh corn and burrata. (Bonus points if you grow the tomatoes in your backyard.)
The trick to getting a glossy, saucy result is all in the pasta water. Make sure to save some before draining the noodles—it’ll cook down with the vegetables to coat the strands of pasta just so.
Slurping is encouraged here, just FYI.
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