Roasted Corn and Basil Penne | 15-Minute Italian Pasta

Bring a large pot of plenty of water to a boil. When rolling, salt generously, then add the penne pasta. Cook for 1 minute less than indicated on the package so it remains perfectly 'al dente'. Before draining, ladle out and set aside about 1.5–2 dl of the starchy pasta water for the silky sauce.

While the pasta is cooking, heat 2 tablespoons of extra virgin olive oil and 20 g of butter in a large, deep skillet over medium-high heat. Add the thoroughly drained corn and roast for 4–5 minutes without stirring, until the kernels turn golden brown and lightly caramelized in spots.

Reduce the heat to medium. Add the finely crushed garlic and a pinch of chili flakes to the corn. Sauté, stirring constantly, for another 1 minute, making sure the garlic does not burn, just releases its rich aroma. Season with a little salt and freshly ground black pepper.