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.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.