Monday, July 30, 2012

Spaghetti with Tomatoes, Prosciutto and Fresh Corn

Summer and tomatoes go hand in hand.  As do basil and corn on the cob.  During these warm and relaxing months, combining these ingredients in new ways is a joy. This pasta dish is a simple, healthy and delicious treat.  The salty prosciutto off-sets the sweet tomatoes and corn, while the basil lends an herbaceous edge that completes the dish.

Spaghetti with Tomatoes, Prosciutto and Fresh Corn
serves 4

1 lb. thin spaghetti
3 red beefsteak tomatoes, roughly chopped
1 cup chopped basil
1teaspoon red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon coarse sea salt
2 ears of peeled corn
2 cloves garlic minced
½ cup chopped red onion
4 ounces thinly sliced prosciutto, chopped

1. In a medium bowl combine tomatoes, basil, vinegar, salt and 1 tablespoon of olive oil.  Let sit.
2. Boil a large pot of salted water.  Cook spaghetti according to package directions.
3. Cut corn off cob.
4. In a large pan sautee garlic, onion and corn for 2 minutes on medium heat.  Add tomato mixture and cooked pasta.  Toss in prosciutto and garnish with cracked black pepper to taste.


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