Spaghettini with Corn & Grape Tomatoes
Dinner will be on the table in no time with this simple, low-cost meal
Loading ...April 8th, 2012
Recipe excerpted from The Lesley Stowe Fine Foods Cookbook by Lesley Stowe
Servings
6Prep Time
10 minutesCook Time
10 minutesIngredients
- 1 teaspoon sea salt
- 1 cup extra virgin olive oil
- 2 cups fresh corn niblets, cut off 4 or 5 cobs (or frozen)
- 4 cups grape or cherry tomatoes, cut in half
- 1 pound spaghettini
- 2 teaspoons fresh lemon juice
- 12 large fresh basil leaves, julienned
- 1 cup coarsely grated pecorino or Romano cheese
Directions
Bring a large pot of water to a boil; add salt.
Meanwhile, in a heavy sauté pan, heat oil over medium heat; add corn and heat through. Add tomatoes; cook until heated through, 2 - 3 minutes.
Add spaghettini to the pot of boiling water; cook until al dente, 7 - 8 minutes. Drain and add to corn mixture; toss to comine.
Add lemon juice, basil, and salt and pepper to taste. Serve warm, passing the cheese to sprinkle on top.
