shells with basil, tomatoes, corn and garlic

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grilled-corn-pasta grilled-corn-pasta2 grilled-corn-pasta3

shells with basil, tomatoes, corn and garlic
 
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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!
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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!