Orecchiette with Green Tomatoes, Caramelized Onions, and Corn

• 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

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

unsalted butter, vidalia, green tomatoes, sugar, fresh corn kernels, salt, thyme, orecchiette

Taken from www.epicurious.com/recipes/food/views/orecchiette-with-green-tomatoes-caramelized-onions-and-corn-392530 (may not work)