Pasta with Pink Sauce

This is a very light and flavorful pasta dish that would be great with shrimp or chicken.

Pasta with Pink Tomato Sauce:

2 tbs Extra-virgin olive oil

3 cloves garlic, minced

Pinch crushed red pepper

1 cup tomatoes, cherry halved or regular diced 

1 1/2 cups chicken or vegetable stock

1/2 cup reserved pasta water

Kosher salt

1 cup frozen corn

1/2 pound pasta

1/4 cup grated parmesan

6 basil leaves chopped

Bring a large pot of well-salted water to a boil and cook pasta.
Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Cook until garlic is browned. Add tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.
If adding shrimp, add along with corn.
If adding chicken, brown in pan before adding garlic and let chicken finish cooking as you add ingredients to the same pan.

Drain pasta and add to pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook on low for about 5-7 minutes until sauce thickens and clings to pasta. Toss in the parmesan and basil.