Tortellini with Burst Tomato Sauce and Corn

• 1 package Dried Tortellini, 4 Serving Size Package, Your Choice
• 1 Tablespoon Olive Oil
• 1 pint Cherry Tomatoes
• 2 ears Corn, Husks And Silks Removed, Kernels Scraped From The Cob
• 1 cup Dry White Wine
• 1 Tablespoon Tarragon Leaves
• 3 ounces, weight Ricotta Salata, Grated
• Salt And Pepper, to taste

1. Bring a pot of water to boil for the pasta.
2. Cook tortellini according to package directions.
3. When its done, reserve a cup of the cooking water right before you drain the pasta.
4. Set aside the pasta and reserved cooking water.
5. Meanwhile, make the sauce.
6. Into a large skillet with a fitted lid, over medium-high heat, add the tomatoes and oil.
7. Cover the pot and let it cook for 7-10 minutes until the tomatoes have burst.
8. When most of the tomatoes have burst, add the corn kernels into the skillet with a sprinkle of salt.
9. Cook for 5 minutes to soften the corn, then add the wine and allow it to reduce by half.
10. Put the drained pasta into a large bowl.
11. Add the tomato sauce, tarragon, and half the cheese.
12. Stir, and add enough pasta water to coat the pasta fully with the sauce.
13. Taste, and add more salt and pepper if needed.
14. Top with the rest of the cheese, and serve!

tortellini, olive oil, tomatoes, cob, white wine, tarragon, salt

Taken from tastykitchen.com/recipes/main-courses/tortellini-with-burst-tomato-sauce-and-corn/ (may not work)