Summer Pasta With Corn, Tomatoes, and Basil
- Reviews 1
Ready In: 40 mins
Serves: 4
Ingredients
- 2 ears corn (steamed or grilled)
- 1 lb firm ripe tomatoes, peeled if desired, seeded, and diced
- 2 garlic cloves, minced
- salt
- fresh ground black pepper
- 1 -2 tablespoon extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 12 large basil leaves, slivered
- 3⁄4 lb farfalle pasta or 3⁄4 lb penne or 3⁄4 lb rigatoni pasta
Directions
- Strip the kernels from the ears of corn and toss with the tomatoes in a large bowl.
- Add in the garlic, salt and pepper, olive oil, and basil; taste and add balsamic vinegar, if desired.
- Let sit at room temperature for 15 minutes or longer.
- Meanwhile, bring a large pot of water to a boil.
- Add in 1 tablespoon salt; gradually add the pasta; stir to make sure the pasta doesn’t stick to the bottom of the pan.
- Cook until al dente, firm to the bite, and drain.
- Toss the pasta with the tomato/corn mixture; serve.
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