Pasta with Sweet Corn Tomatoes and Fresh Mozzarella

Title: Pasta with Sweet Corn, Tomatoes and Fresh Mozzarella

Category: Sides

Servings: 6

Source: Manassas Journal

Ingredients

• 2 pounds tomatoes, red ripe -- peeled-seeded-diced
• 4 ears sweet corn -- blanched-cut off cob
• 1/4 cup extra virgin olive oil
• 4 cloves garlic -- sliced thin
• 1/2 pound mozzarella, fresh -- diced-1/2" squares
• 1 bunch basil, fresh -- torn into small pcs
• 1 pound linguini
• 1 teaspoon salt
• fresh ground black pepper -- to taste
• grated parmesan cheese

Instructions

In a large saute pan or a wok, warm garlic in the olive oil, being careful not to brown the garlic. Add tomatoes and corn and set aside.

Cook pasta as directed. Drain pasta, but do not rinse off the starch. Add pasta to the corn and tomato mixture, and toss to coat it with the oil.

Add the mozzarella, basil, salt and pepper. Toss again. Serve the pasta in a large bowl garnished with the fresh basic leaves and grated Parmesan.

NOTE: To peel and seed tomatoes, plunge them into boiling water for about 30 seconds, then remove them, run under cold water, and slip off their skins. Cut tomatoes in half, and squeeze out seeds. Dice tomatoes into 1/2-inch pieces.