Growing up, my family always sat down at the dining room table and had dinner together. My grandparents believed that there was nothing happening in our lives that was more important than family sharing a meal together and talking about our day. Unfortunately, modern living has made it nearly impossible for families to disconnect from the stressors of work and social media, and the imbalance of schedules makes it difficult to share dinner together. Because of this, my immediate family now designates Sunday as our family meal night. We call it Pasta Sunday Supper and no matter what, we will sit down and eat together. We make a large pot of pasta and scratch-made sauce. The type of pasta changes weekly — if we have more time in the week, it’s homemade pasta, and other Sundays we rely on boxed pasta. This recipe has become our family’s favorite: a simple garlic and butter sauce thickened from the juice of sungold tomatoes and tossed with sweet corn. It is fresh and light, and is easy to make when time is limited. The best part is if there are leftovers, the pasta reheats well for lunch on Monday. We keep Pasta Sunday Supper casual, just a large bowl of warm pasta with extra garlicky bread and lots of laughter. ––Justin Burke 

Butter Corn and Sungold Tomato Pasta 

Ingredients
4 ears corn, shucked
5 tablespoons unsalted butter
3 cups sungold tomatoes, halved
6 cloves garlic, minced
Salt, to taste
Ground black pepper, to taste
1 cup white wine
12 ounces pasta
1 small bunch chives, thinly sliced

Directions 

1. Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels. Set aside. 
2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the tomatoes, season with salt and black pepper and cook until the tomatoes soften and butter thickens, about 4 minutes. Add the garlic and cook for another minute. Add the wine and cook until reduced by half, about 5 minutes.
3. Meanwhile, cook the pasta in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the corn kernels to the skillet and bring to a simmer.
4. Add the pasta to the skillet and toss to coat the pasta with the sauce. Add the remaining 3 tablespoons of butter and season, if needed, with salt and black pepper to taste. If sauce is not coating all the pasta, add the reserved cooking water as needed. Top with chives and serve with garlic bread.

 

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