Take advantage of the summer bounty. Dead ripe tomatoes, juicy white corn and fragrant basil make for the perfect summer dish. If you grow your own tomatoes, so much the better. If not, search out a farmers market or a store that carries vine ripened / heirloom tomatoes. Accept no substitutes! Serve warm or at room temperature with a glass (or two) of St. Supéry Rosé
4 cups diced heirloom tomatoes – try to include a mixture of colors
3 ears of white corn – charcoal grilled until slightly charred. Cut kernels off the cob
3 cloves of garlic – minced
1 cup fresh basil – coarsely chopped
4 tablespoons extra virgin olive oil
1 pound Penne pasta
salt and freshly ground black pepper to taste
In a large skillet, add the olive oil and the garlic. Warm until the garlic is soft but not brown. Add the tomatoes, basil and corn kernels. Heat on medium until the tomatoes are just warmed through. You do not want to cook the tomatoes. Salt and pepper to taste and remove from heat.
Bring a large pot of salted water to a boil and add the Penne. If the water tastes like the ocean you have salted it correctly. Cook until al dente – about 10 minutes and drain. Toss the pasta with the tomato mixture and serve. Or cool to room temperature. Parmesan cheese optional.