Summer Pasta With Corn, Tomatoes, And Basil

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 strip the kernels from the ears of corn and toss with the tomatoes in a large bowl.
• 2 add in the garlic, salt and pepper, olive oil, and basil; taste and add balsamic vinegar, if desired.
• 3 let sit at room temperature for 15 minutes or longer.
• 4 meanwhile, bring a large pot of water to a boil.
• 5 add in 1 tablespoon salt; gradually add the pasta; stir to make sure the pasta doesn’t stick to the bottom of the pan.
• 6 cook until al dente, firm to the bite, and drain.
• 7 toss the pasta with the tomato/corn mixture; serve.