Bucatini with Burst Cherry Tomatoes, Corn & Basil - Diora Wines

Ingredients

• 1 pound bucatini or other long pasta
• Kosher salt
• 1/2 cup olive oil, plus more for serving
• 2 shallots, thinly sliced (about 1 cup)
• 2 large garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes
• 3 pints cherry tomatoes (about 2 pounds)
• 2 ears corn, shucked, with kernels cut off the cob
• 1 1/2 cups loosely packed torn basil leaves
• 2 teaspoons freshly grated lemon zest
• 3/4 cup fresh whole-milk ricotta cheese (about 6 ounces)
• Freshly grated Parmigiano-Reggiano cheese, for serving
• Coarsely ground black pepper