Ingredients

• 1 teaspoon coarse salt, plus more for cooking pasta
• 8 ounces dried imported pappardelle
• 2 ears corn, husked
• 4 small or 2 large juicy, vine-ripened tomatoes, room temperature, cored and cut into 6 to 8 wedges
• 1/4 to 1/2 Scotch bonnet or habanero pepper, seeded and very finely chopped
• 1/4 cup extra-virgin olive oil
• 1/4 to 1/3 cup chopped cilantro

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Instructions

1. Bring 1 large and 1 medium pot of salted water to a boil.
2. Cook pappardelle in large pot of boiling water until al dente, according to package directions.
3. While pasta is cooking; cook corn in medium pot for 2 minutes. Remove and refresh under cold running water. With a sharp knife, remove kernels from cob and transfer to a large heatproof bowl. Add tomatoes, pepper, olive oil, 1 teaspoon salt, and cilantro. Toss to combine.
4. If desired, rest bowl with corn mixture over cooking pasta for 1 to 2 minutes to warm ingredients. When pasta is done, drain in a colander. Transfer to bowl with corn mixture. Toss to combine. Serve immediately.