Summer Pasta With Corn, Tomatoes, and Basil

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 penne or rigatoni pasta

Directions

1. 1

   Strip the kernels from the ears of corn and toss with the tomatoes in a large bowl.

2. 2

   Add in the garlic, salt and pepper, olive oil, and basil; taste and add balsamic vinegar, if desired.

3. 3

   Let sit at room temperature for 15 minutes or longer.

4. 4

   Meanwhile, bring a large pot of water to a boil.

5. 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. 6

   Cook until al dente, firm to the bite, and drain.

7. 7

   Toss the pasta with the tomato/corn mixture; serve.