Pasta with Fresh Corn and Tomato Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A fast and easy summer pasta dish, when the corn and tomatoes are fresh and ripe. Also, a wonderful dish to serve vegetarians (though not vegans) Ingredients:
1/4 cup olive oil |
1 clove garlic, minced |
2 cups uncooked corn (fresh is bestbut frozen will do) |
4 tomatoes, peeled,seeded and diced |
1 tablespoon fresh basil, finely chopped |
1 teaspoon sugar |
1 teaspoon white vinegar |
fresh ground pepper |
1 lb fettuccine pasta or 1 lb spaghetti |
1/2 cup chopped fresh parsley, preferably italian |
1 cup parmesan cheese, freshly grated |
Directions:
1. In medium skillet, heat 2 tbsp olive oil; cook garlic and corn over med low heat until tender, about 5 minutes.
2. Stir in tomatoes, basil, sugar, vinegar and pepper to taste.
3. Meanwhile in a pot of boiling salted water, cook pasta according to directions on package or until al dente.
4. Drain well; toss in large heated bowl with remaining oil.
5. Stir in corn-tomato mixture, parsley and 1/2 cup of the cheese.
6. Serve immediately, passing remaining cheese in small bowl for anyone wishing extra.
7. Makes 4 main course servings or 8 appetizers.
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