Ingredients
VEG (can be made VGN & GF) 
20 minutes 
2-4 - Extra virgin olive oil
- 1 teaspoon Aleppo pepper flakes or a generous pinch of chili flakes
- 2 small shallots, peeled and finely sliced
- 3 cloves fresh garlic, peeled and finely sliced
- 2 punnets (500g) cherry tomatoes
- 2 fresh corn, husks removed and kernels sliced off
- 1 large handful of fresh basil leaves
- Zest of 1 large lemon
- Freshly grated parmesan
- 250g spaghetti
- Sea salt
- Freshly cracked black pepper
Method
- Place a large pot of water on to boil.
- Place a large frypan onto medium heat, add a generous drizzle of olive oil, the Aleppo pepper flakes, sliced shallots, and a generous pinch of sea salt.
- Stir on medium heat until the shallots begin to soften.
- Add the cherry tomatoes and stir to coat the tomatoes in the olive oil shallot mixture.
- Sauté on medium heat, stirring occasionally, until the tomatoes are soft (about 4-5 minutes).
- While the tomatoes are cooking, salt the pasta water and cook the spaghetti as per packet instructions, cooking 1 minute under the recommended time.
- To the sautéing tomatoes, add the garlic and corn, and stir to combine.
- Simmer for a few minutes until the corn is soft.
- Turn off the heat, add the fresh basil leaves, lemon zest, some freshly cracked black pepper, and a generous grating of fresh parmesan, then stir to combine.
- Once the spaghetti is cooked add it directly to the sauce.
- Turn the pan back onto medium heat and cook the spaghetti in the sauce for about a minute.
- Add extra pasta water from the pot as needed to create a smooth silky sauce.
- Taste for salt and add as needed.
- Serve the spaghetti topped with a grating of fresh parmesan, lemon zest, a drizzle of olive oil, and some freshly cracked black pepper.
*To make vegan simply leave out the parmesan. To make GF use a gluten-free spaghetti.
