Local tomatoes and corn arrive in the markets at the same time of year and and are fabulous combined here in one of my favourite summer dishes: spaghettini tossed with tomatoes, corn and basil. What a treat! Go ahead and use any combination of local tomatoes, just cut the larger ones into big chunks. And get the freshest sweetest ears of corn you can as older cobs can be too waxy and starchy.
- sea salt
- 1 cup (250 mL) extra-virgin olive oil
- 2 cups (500 mL) fresh corn niblets, cut off 4 or 5 cobs
- 4 cups (1 L) grape or cherry tomatoes, cut in half
- 1 lb (500 g) spaghettini
- 2 tsp (10 mL) fresh lemon juice
- 12 large fresh basil leaves, julienned
- fresh ground pepper
- 1 cup (250 mL) coarsely grated pecorino or Romano cheese
Bring a large pot of water to a boil; add 1 tsp (5 mL) salt.
Meanwhile, in a heavy sauté pan, heat the oil over medium heat; add the corn and heat through. Add the tomatoes; cook until heated through, 2 to 3 minutes. Do not let come to a boil.
Add the spaghettini to the pot of boiling water; cook until al dente, 7 to 8 minutes. Drain and add to the corn mixture; toss to combine. Add the lemon juice, basil, and salt and pepper to taste. Serve warm, passing the cheese to sprinkle on top.