Page 49 - TOH_Edition16

YOST FAMILY – NORTH ANDOVER, MA
“This is Rachel’s favorite summertime dish.
It’s a nice way to use fresh corn and tomatoes when they are in season.” SARAH TOMASEK YOST
FUSILLI WITH CORN & UNCOOKED TOMATO SAUCE
INGREDIENTS
1 1⁄2 tbsp. red wine vinegar 1⁄4 cup thinly sliced
scallions
1⁄2 lb. fusilli or other spiral-shaped pasta
1 In a large bowl, whisk together vinegar, oil, salt and pepper. Stir in corn, tomatoes and scallions.
2 In a kettle of boiling salted water, cook pasta for 8-10 minutes, or until al dente. Drain pasta well, then add it to the bowl. Toss mixture well.
Serves 2.
3 tbsp. olive oil, or to taste Salt and pepper, to taste
1⁄2 cup cooked corn kernels, cut from 1 ear of corn
1 lb. tomatoes, seeded and chopped
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