Summer Squash & Corn Pasta with Sungold Tomato Sauce

Ingredients

• 2 tbsp unsalted butter, plus more for finishing

• 2 tbsp olive oil, plus extra for drizzling

• 4 cloves garlic, thinly sliced

• ½ tsp red chili flakes (or to taste)

• 1 medium summer squash, chopped

• Kernels from 1 ear of corn

• 2 cups Sungold tomatoes (or cherry tomatoes), halved

• Salt and freshly ground black pepper, to taste

• 12 oz pasta (spaghetti, linguine, or your choice)

• ½ cup freshly grated Parmesan cheese, plus more for garnish

• ½ cup fresh basil leaves, torn or roughly chopped

• Flaky sea salt, for finishing

Instructions

1. Prepare the base
   In a large skillet, melt the butter with the olive oil over medium heat. Warm gently, do not let the butter brown. Add the sliced garlic and chili flakes, cooking until fragrant but not browned.

2. Cook the vegetables
   Add the chopped summer squash, season with salt and sauté until just softened, again avoiding browning. Stir in the corn kernels and cook briefly. Finally, add the Sungold tomatoes, season with salt and cook until they release their juices.

3. Blend into a sauce
   Transfer the cooked vegetables to a blender. Season generously with salt and pepper. Add a small knob of butter for richness and blend until smooth. Return the sauce to the skillet and gently reheat.

4. Cook the pasta
   Meanwhile, cook the pasta in well-salted water according to package directions. Reserve about 2 cups of pasta cooking water before draining.

5. Bring it together
   Add the pasta to the skillet with the sauce, tossing to coat. Loosen with splashes of pasta water as needed to achieve a silky texture. With the heat off, stir in the Parmesan and fresh basil.

6. Finish & serve
   Divide among bowls. Garnish with extra Parmesan, a drizzle of olive oil, flaky sea salt, freshly ground pepper, and more basil. Serve immediately.