shells with basil, tomatoes, corn and garlic
 
 
The raw tomatoes get juicy as they stand, helping to create the sauce. This recipe is served great both warm and chilled. Have fun and cheers!
Author:
Ingredients
  • ⅓ cup olive oil
  • 2 large garlic cloves, finely chopped
  • ¾ teaspoon kosher salt
  • 1¼ lbs. heirloom or small tomatoes
  • ¾ lb. medium shell pasta
  • ½ cup shaved parmesan cheese
  • ½ cup finely sliced fresh basil leaves
  • 2 husk of corn
Instructions
  1. Combine oil, garlic, and ¾ tsp. salt in a large bowl. Chop 1 cup of the tomatoes and add to the bowl. Cut remaining tomatoes in half and stir into mixture; let stand about 30 minutes, stirring occasionally.
  2. Meanwhile, cook pasta as package directs in a large pot of salted boiling water. Also, cook corn accordingly.
  3. Drain pasta, saving 1 cup of water. Toss pasta with the tomato mixture; add corn, and then toss with cheese and all but 1 tablespoon basil. Mix in a little pasta water if needed for a looser texture. Sprinkle remaining basil on top and season with salt and parmesan. Bon appetit and as always, enjoy!
Recipe by The Simple Good Life at http://mysimplegoodlife.com/shells-with-basil-tomatoes-corn-and-garlic/