Ingredients

serves 6 to 8

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Add the vegetable mixture to the cooked pasta, and stir until combined. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.