SERIOUSLY SIMPLE: Light Summer Pasta with Tomatoes and Corn
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
Salt
1 pound spaghetti or linguini
Extra whole basil leaves, for garnish
1/4 cup freshly grated Parmesan cheese, for serving
1. To cut the corn kernels from the cob, hold the husked corn on the vertical on a cutting board and slide a chef's knife down the sides releasing the corn kernels. Transfer the corn to a medium pasta serving bowl.
2. Combine all remaining sauce ingredients in the bowl and mix to combine.
3. Add salt to a large pot of boiling water. Add pasta and cook over high heat until al dente. Drain well. Arrange pasta over sauce and mix to combine. Taste for seasoning. Garnish with basil leaves and pass remaining Parmesan cheese. Serve immediately.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)
