Who knows what the deal is here?
Alright, I need to stop being like Kevin and get on with the recipe.
This is a really good pasta dish. I love the fresh corn with the tomatoes. The cool of the ingredients against the warm pasta with the cheese just starting to get soft and melty…yum.
Make this and you will feel like you’re holding on to the end of summer with everything you’ve got.
Pasta With Corn, Tomatoes, Feta And Parmesan
2 pints grape tomatoes, halved
2 ears corns, kernels cut
2 tablespoons minced garlic
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt and cracked black pepper
4 oz feta cheese, chopped
1 pound pasta shells
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
1.Combine the tomatoes, corn kernels, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, feta cheese, 1/2 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
2. Just before you’re ready to serve, Cook pasta according to the directions on the package. Drain the pasta well and add to the bowl with the tomato mixture. Add the Parmesan cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
Recipe adapted from Ina Garten
I can’t stay away from Scotland for long.
Today the music comes from Jonnie Common who, in his own words, is a Glasgow-based sonic boom of majestic devilry forged in the pottery kiln fires of Highland Perthshire.
I’ll sign on for majestic devilry any day.
Jonnie Common-Summer Is For Going Places
Flower playing guitar? Definitely.
You can get a free download of Photosynth here.
Check out Jonnie Common on his website and buy the music there.