Recipe by Prose
This is from The One-Dish Vegetarian by Maria Robbins. The author notes, "This uncooked sauce can only be made in the height of summer when vine-ripened tomatoes and sweet corn, picked only hours before, are available. " I say it's absolutely delicious. I wish I could eat it year-round.
- 1 -3 large garlic clove (depending on how much you like raw garlic)
- 1 1⁄2 teaspoons coarse salt
- 1⁄4 cup extra virgin olive oil
- 4 medium tomatoes
- 3 ears sweet corn
- 1⁄4 cup fresh basil
- 1⁄4 cup flat-leaf Italian parsley
- fresh ground black pepper, to taste
- 1 -2 fresh jalapeno pepper (optional)
Directions See How It's Made
- Crush garlic in garlic press or mortar and mash with salt to create a paste. Add the olive oil and mix well.
- Chop tomatoes in 1/2-inch cubes. Add them with juices to garlic mixture in large bowl.
- Use a small, sharp knife to cut the corn kernels from the cob. Add to the bowl.
- Finely chop basil and parsley. Add to bowl, along with lots of pepper. Add chopped jalapenos, if desired. Mix well, cover, and let stand at room temperature while cooking pasta. For the most flavor, let the sauce stand longer (1-3 hours), but do not refrigerate.
- Cook 1 pound of your favorite pasta, drain, and toss with sauce. Serve with freshly grated parmesan or your favorite cheese or cheese substitute, if desired (I don't think it needs any).