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.

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