Pasta with Fresh Corn and Tomato Sauce

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“A fast and easy summer pasta dish, when the corn and tomatoes are fresh and ripe. Also, a wonderful dish to serve vegetarians (though not vegans)”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium skillet, heat 2 tbsp olive oil; cook garlic and corn over med low heat until tender, about 5 minutes.
  2. Stir in tomatoes, basil, sugar, vinegar and pepper to taste.
  3. Meanwhile in a pot of boiling salted water, cook pasta according to directions on package or until al dente.
  4. Drain well; toss in large heated bowl with remaining oil.
  5. Stir in corn-tomato mixture, parsley and 1/2 cup of the cheese.
  6. Serve immediately, passing remaining cheese in small bowl for anyone wishing extra.
  7. Makes 4 main course servings or 8 appetizers.

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