Summer Corn and Tomato Pasta

I love this simple and quick sauce that captures all the flavors of the end of summer – corn, tomatoes, and basil. It is perfect for leftover corn on the cob.

Tuesday Menu – Summer Corn and Tomato Pasta, Grilled Chicken, Salad
Farm Share Produce – Small Tomatoes, Sweet Corn, Basil, Head Lettuce, Beefsteak Tomato
Other Local Produce – Cucumber

Summer Corn and Tomato Pasta
Based on http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Summer-Corn-and-Tomato-Pasta

Pasta (any variety, I like this with ravioli)
2 T olive oil
2 cloves garlic, minced
½ t crushed red pepper
1-2 cups tomatoes, cut into bite size pieces
3 ears of corn, kernels cut off
¼ cup fresh basil, torn

Cook pasta according to package directions.

Heat olive oil over medium heat. Add garlic, crushed red pepper and salt to taste. When garlic begins to brown add tomatoes. Cook 5 minutes until tomatoes begin to soften. Stir in corn and continue to cook until heated through. Stir in basil. Toss sauce with cooked pasta.