Fusilli with Corn and Uncooked Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1 1/2 tablespoons red-wine vinegar |
3 tablespoons olive oil, or to taste |
1/2 cup cooked corn kernels (cut from about 1 ear of corn) |
1 pound tomatoes, seeded and chopped |
1/4 cup thinly sliced scallion |
1/2 pound fusilli or other spiral-shaped pasta |
Directions:
1. In a large bowl whisk together the vinegar, the oil, and salt and pepper to taste and stir in the corn, the tomatoes, and the scallion. In a kettle of boiling salted water cook the fusilli for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the fusilli to the bowl and toss the mixture well.
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