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