Summer Pasta With Corn, Tomatoes, And Basil

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.