3/4 pound linguine
3 TBSP olive oil
2 cups fresh corn (from 2 ears)
2 cloves garlic, sliced
kosher salt and black pepper
2 pints cherry or grape tomatoes, halved
2 TBSP fresh oregano leaves
4 oz feta cheese, crumbled
Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.
Heat the oil in a large skillet over medium heat. Add the corn, garlic, ¾ tsp salt, and ¼ tsp pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
Add the cooked corn, tomatoes, and ½ cup of the cooking water to the pot with the pasta. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).
Serve sprinkled with the oregano and feta cheese.