This dish is based on a summer treat my mother would make me every summer in Ohio. When the tomatoes were ripe and the corn was sweet we would grab all of the ingredients from the local farmers market and create a warm summer salad that was fragrant, salty and perfectly delicious. I reimagined this dish by making it into a pasta sauce and adding some sherry vinegar to really bring out the natural flavors of the tomatoes.
This recipe can be made cold or hot. Cold would be great for a picnic or even the beach and warm is perfect for lunch with the windows open and the warm summer air blowing past your skin. This recipe isn't going to be exact amounts. This is going to be an experiment in tasting your food as you cook it! Your tomato mixture should be acidic, salty and sweet. Keep adding salt, and the vinegar to taste. However you can’t go wrong with too much Bellemille olive oil so don’t skimp on that.
Ingredients:
- One bunch of ripe plum or san marzano tomatoes.
- A few sprigs of basil and fresh oregano
- One cob of corn
- Bellemille olive oil
- Two tablespoons Spanish sherry vinegar
- Salt and pepper
- One half pound of your choice
Recipe:
Chop tomatoes into small cubes and add to a large mixing bowl.
Sprinkle with plenty of salt, drizzle with olive oil and add about a tablespoon of vinegar. Let the mixture sit on the counter at room temperature for the duration of this recipe.
Boil or steam your ear of corn, remove from the water and remove the kernels.
Boil salted water for your pasta and cook two minutes less than the package says.
Chop or roughly rip basil and oregano to add to the tomato mixture.
Season tomatoes with salt and pepper and more vinegar to taste, stirring to combine.
Heat pan to medium heat and then add about a tablespoon of Bellemille olive oil and then add a few large scoops of your tomato mixture into the pan along with the corn.
Add your pasta straight from the water into your tomato corn mixture. Pro tip: you can always add a few ladles of pasta water to thin it out if your sauce thickens.
Plate and enjoy!
For a cold pasta salad prepare all ingredients in the same manner as above but don't add the tomato and corn mixture to the pan, just add it directly to your strained pasta. Top with more Bellemille olive oil, refrigerate and enjoy later!
