On the Menu: Fresh Fusilli Pasta with Garden Tomatoes & Corn

As you can tell, I’m on a farmers market cooking kick. I find it incredibly inspiring to go pick out different vegetables every week for our meals. It has actually been making me experiment more and more, which I love to do. Last week I made this fresh fusilli pasta with organic early girl tomatoes and corn. The first bite was so delicious I knew I’d have to recreate it to share with all of you. Friends, this pasta is insanely easy and mouth watering. Enjoy!

Ingredients:

6 to 8 fresh organic tomatoes (I like Early Girls), large chunks

1 to 2 ears of fresh organic corn

2 cloves garlic thinly sliced

3 T olive oil

sea salt

red pepper flakes

parmesan cheese – grated

fusilly pasta

roughly cut basil

Directions:

1.) Put a large pot of water on the stove to boil. Clean the corn. When water is boiling, place corn in pot for 2 to 3 minutes. Remove with thongs. I used the same water for the pasta after removing the corn. Shuck corn from the cob and set aside.

2.) In a large sauté pan, place olive oil on a high heat. Add garlic for 30 seconds. Add tomatoes and sauté for 2 to 3 minutes. Add corn.

3.) Remove pasta when it’s to your liking and toss with tomato mix.

4.) Add a generous amount of parmesan cheese, a dash of basil and season with red pepper flakes and sea salt. Serve it nice and hot!

Photo and recipe by Caitlin Flemming