Recipe information
Yield
serves 6 to 8
Ingredients
2 tablespoons unsalted butter
1 large Vidalia or other sweet onion, cut into 1/4-inch-thick slices
2 pounds green tomatoes (about 6 medium), coarsely chopped
3 tablespoons sugar
1 cup fresh corn kernels (about 2 ears)
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh thyme
1 pound orecchiette or other short, dried pasta, cooked according to package instructions
Preparation
Step 1
In a large skillet over medium heat, melt the butter. Add the onion, and cook, stirring, until it begins to soften, about 6 minutes. Add the tomatoes, and sprinkle the sugar over the mixture. Cook, stirring, until the tomatoes are tender and golden brown, about 20 minutes.
Step 2
Add the corn; season with salt and pepper. Cook, stirring, until the corn is tender and just starting to brown, about 4 minutes. Stir in the thyme.
Step 3
Add the vegetable mixture to the cooked pasta, and stir until combined. Serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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