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


#entertaining #cooking

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Since 2009, I’ve been documenting and sharing the small bits of inspiration that make up my daily life. Here, you’ll find musings on all things lifestyle, from fashion to motherhood. The common theme is recognizing and creating beauty in the everyday.

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