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Thursday, August 23, 2012

Fresh Tomato and Corn Pasta

I am a horrible gardener. The absolute worst. At this point in the season with all of the interviews and other appointments, my garden has a life of it's own. The cauliflower and snap peas stopped producing long ago and there are random flowers growing around the vegetables. So random. 

The fabulous thing about this recipe is that I had everything on hand and it was not part of the menu plan for this week. I needed a quick side after coming home at 6pm and not wanting to wait forever. I picked the tomatoes from the garden, diced them up, and combined the ingredients while the rest of dinner cooked. It's a perfect summer pasta to use up those tomatoes and fresh summer corn.
Fresh Tomato and Corn Pasta
adapted from AllRecipes

8 ounces pasta
4 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 cup whole corn kernels, cooked
4 tomatoes, chopped
1/2 cup chopped green onions
1 teaspoon Italian seasoning
salt to taste
ground black pepper to taste
1 tablespoon grated Parmesan cheese
fresh basil, optional


In a large pot with boiling salted water cook pasta until al dente. Drain.

In a large mixing bowl, add olive oil, red wine vinegar, and Italian seasoning. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Set aside for 5 to 10 minutes, allowing flavors to meld.

Toss pasta with tomato mixture. Top with parmesan cheese and fresh basil, if desired. 

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