Pasta with Fresh Tomatoes and Corn |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti. Ingredients:
8 ounces pasta |
4 tablespoons olive oil |
2 tablespoons red wine vinegar |
1/2 cup whole corn kernels, cooked |
4 tomatoes, chopped |
1/2 cup chopped green onions |
1 teaspoon dried basil |
salt to taste |
ground black pepper to taste |
1 tablespoon grated parmesan cheese |
2 teaspoons chopped fresh basil (optional) |
Directions:
1. In a large pot with boiling salted water cook pasta until al dente. Drain.
2. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
3. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.
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