Orecchiette with green tomatoes, caramelized onions, and corn

Instructions:

2 tablespoons unsalted butter

1 large Vidalia or other sweet onion, cut into 1/ 4 -inch-thick slices

2 pounds green tomatoes (about 6 medium), coarsely chopped

3 tablespoons sugar

1 cup fresh corn kernels (about 2 ears)

Coarse salt and freshly ground pepper

1 tablespoon chopped fresh thyme

1 pound orecchiette or other short, dried pasta, cooked according to package instructions

In a large skillet over medium heat, melt the butter. Add the onion, and cook, stirring, until it begins to soften, about 6 minutes. Add the tomatoes, and sprinkle the sugar over the mixture. Cook, stirring, until the tomatoes are tender and golden brown, about 20 minutes.
Add the corn; season with salt and pepper. Cook, stirring, until the corn is tender and just starting to brown, about 4 minutes. Stir in the thyme.
Add the vegetable mixture to the cooked pasta, and stir until combined. Serve immediately.

SERVES 6 TO 8

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