… food processor. Blend until smooth. Pour into a bowl and set aside.
Next, start the sauce. Heat 1/4 cup of olive oil in a skillet and saute the onions and 3/4 of the pint of halved tomatoes until the onions are just about tender. Then, add in the garlic and season with salt, pepper, garlic powder, herbs de provence, and dried fennel. Cook for about 3 minutes to bloom the spices, then add in the remainder olive oil and the white wine. Cook for about 5 minutes or until the wine has reduced by half.
Meanwhile, cook the pasta by boiling water and white wine together. Dissolve a vegetable bouillon cube in the boiling water. Then, add the pasta and cook until it’s just al dente.
To finish the dish, add the cooked pasta into the sauce, toss in some basil pesto, top with the charred corn that’s been cut off the cob, and garnish with the remaining tomatoes and chopped fresh basil.
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