Yield: 1 servings
Measure | Ingredient |
---|---|
1½ tablespoon | Red-wine vinegar |
3 tablespoons | Olive oil; or to taste |
½ cup | Cooked corn kernels; (cut from about 1 |
\N \N | ; ear of corn) |
1 pounds | Tomatoes; seeded and chopped |
\N \N | ; [the secret of this |
\N \N | ; recipe is to use |
\N \N | ; the ripest, most |
\N \N | ; flavorful ones] |
¼ cup | Thinly sliced scallion |
½ pounds | Fusilli or other spiral-shaped pasta |
In a large bowl whisk together the vinegar, the oil, and salt and pepper to taste and stir in the corn, the tomatoes, and the scallion. In a kettle of boiling salted water cook the fusilli for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the fusilli to the bowl and toss the mixture well.
Serves 2 (This recipe can be doubled to serve 4).
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.