Food & Cooking Recipes Appetizers New World Pappardelle 2.4 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 22, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 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 apiece 1/4 to 1/2 Scotch bonnet or habanero chile, seeded and very finely chopped ¼ cup extra-virgin olive oil 1/4 to 1/3 cup chopped cilantro Directions Bring one large and one medium pot of water to a boil; add salt to each. Cook pappardelle in large pot of boiling water until al dente, following label directions. 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 heat-proof bowl. Add tomatoes, chiles, olive oil, and cilantro. Toss to combine. If desired, rest bowl with corn mixture over cooking pasta for a minute or two to warm ingredients. When pasta is done, drain in a colander. Transfer to bowl with corn mixture. Toss to combine. Serve immediately. Rate it Print