Pasta with Corn, Arugula, and Tomatoes
When tomatoes are ripe and tender enough to eat like apples, I love to exploit them in a raw pasta sauce.
Ingredients
- 1 1/2 tablespoons red-wine vinegar
- 3 tablespoon olive oil
- 1/2 cup cooked corn kernels
- 1 pound tomatoes, peeled, stemmed, and chopped
- 1/4 cup scallion, thinly sliced
- 1/2 pound pasta
- Handful arugula
- Salt and pepper
- Grated Parmesan
Directions
- Bring a large pot of water to a boil. Toss in the pasta and cook according to the directions on the box.
- Meanwhile, pour the vinegar into a large bowl. Slowly whisk in the oil. Season with salt and pepper. Add the corn, tomatoes, scallion, and arugula. Toss until coated.
- When pasta is done cooking, drain the pasta and then toss with the dressing. The arugula should begin to wilt. Season with salt and pepper and sprinkle on a little parmesan.