We had quite a heat wave the last two days. Today was the worst, so hot I felt like bread baking in an oven. I didn't want to eat or cook anything heavy. I didn't want to cook, period. But, I had a taste for fresh corn and tomatoes. Lately, I crave them, perhaps because I sense the end is near. Soon, the days of fresh picked tomatoes and corn will be over until next summer. That will be a sad thing, because I won't be able to fix a salad like this Pasta Salad With Corn And Tomatoes. Beautiful to look at and full of flavor, this was a delight to eat. I'm submitting it to Presto Pasta Night, which was created by the marvelous Ruth at Once Upon A Feast. Check Ruth's site starting Friday, when she will begin compiling her Roundup of pasta recipes from bloggers all around the world.
I used pecorino/romano, but you could substitute another cheese, such as parmesan, feta, or cubed Monterey jack. You can serve it warm, right after you mix the hot pasta with the tomatoes and corn, or room temperature. This is one of my favorite salads.
Pasta Salad With Tomatoes And Corn
(Bon Appétit, April 2000)
5 tablespoons olive oil
5 tablespoons red wine vinegar
1/2 cup chopped fresh basil
3 large garlic cloves, chopped
1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
1 1/4 pounds plum tomatoes, chopped
8 ounces penne pasta, freshly cooked
1/2 cup coarsely grated pecorino cheese (or parmesan, feta, or Monterey Jack)
Whisk 4 tablespoons oil, and the vinegar in large bowl to blend, add
salt and pepper to taste. Heat remaining 1 tablespoon oil in heavy
large skillet over medium heat. Add corn and the garlic; saute about
2-3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta, chopped
basil, and cheese to bowl and toss to blend. Season salad with salt and
4 to 6 servings.