Summer Spaghettini with Fresh Corn & Grape Tomatoes
Local tomatoes and corn arrive in the market at the same time and are fabulous in the same dish. Here's one of my favourite late-summer dishes: spaghettini , which is just a thinner version of spaghetti, tossed with tomatoes, corn and basil. What a treat!
Ingredients
1 cup fresh corn cut off 2/3 cobs
2 cups grape or cherry tomatoes cut in halves
3/4 cup extra virgin olive oil
1 tbsp fresh lemon juice
6 large basil leaves, julienned
1 lb spaghettini
1/2 lb pecorino, coarsely grated cobs
Sea salt and pepper
Directions
Bring a large pot of water to the boil (4 to 6 L), add 1 tbsp salt. In a heavy sauté pan, gently heat the olive oil and add the corn, heat through. Add the tomatoes and continue to warm through 2 to 3 minutes. Do not let this boil. Cook the spaghettini until al dente, 7 to 8 minutes in lots of salted boiling water. Drain and toss in the pan with the corn and tomatoes. Add the basil, lemon juice, salt and pepper to taste. Serve warm and pass the pecorino.