SERIOUSLY SIMPLE: Light Summer Pasta with Tomatoes and Corn
By Diane Rossen Worthington, Tribune Content Agency
on
Light Summer Pasta with Tomatoes and Corn
Serves 4 to 6.
Sauce:
2 ears corn, kernels cut from cob
2 pounds ripe Roma, heirloom or beefsteak tomatoes, peeled, seeded and diced into 1/2-inch pieces
1/3 cup extra virgin olive oil
1/2 cup finely chopped basil
1/2 cup finely chopped Italian parsley
4 medium garlic cloves, minced
1/2 pound fresh Mozzarella cheese, diced into 1/2-inch pieces, or perline size mozzarella balls
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