You know the saying “make new friends, but keep the old. one is silver and the other gold.” Well it’s the same with pasta. Just because I’ve been so focused on creating new recipes this summer doesn’t mean I should forgot one of my summer favorites. Can’t let that happen again. So last night, before going out for a paddle boat ride to enjoy the sunset, I chopped a few tomatoes with leftover corn cut off of the cob. Picked some basil from the garden and put it all in a bowl with fresh mozzarella, olive oil and my French salt. This mixture can sit at room temperature for as long as you need it to.
When I came back, I cooked 1/2 a bag (5-6 oz) of BonaChia Linguine . Before draining the pasta, I ladled 1/4 cup of the cooking water into the tomato mixture. Then, drain pasta and toss all together.
This recipe is so summer sensitive, I suggest running to your nearest farmer’s market to get those tomatoes and corn while the pickin’ is good. Jean-Luc and I got to visit our friend Allie at the Leland Farmer’s market. Really amazing tomatoes she is growing on her parent’s farm.
I almost forgot that the last time I was in northern Michigan I was also inspired by corn and tomatoes. No matter which way you decide to combine corn, tomatoes and pasta, it’s going to be delicious.!