Fusilli with corn and uncooked tomato sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Red-wine vinegar |
| 3 | tablespoons | Olive oil; or to taste |
| ½ | cup | Cooked corn kernels; (cut from about 1 |
| ; ear of corn) | ||
| 1 | pounds | Tomatoes; seeded and chopped |
| ; [the secret of this | ||
| ; recipe is to use | ||
| ; the ripest, most | ||
| ; flavorful ones] | ||
| ¼ | cup | Thinly sliced scallion |
| ½ | pounds | Fusilli or other spiral-shaped pasta |
Directions
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.