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| Fusilli with Corn And Uncooked Tomato Sauce
1 1/2 tablespoons of red-wine vinegar
3 tablespoons of Olive oil, or more to taste
1/2 cup of cooked corn kernels
1 pound Tomatoes; seeded and chopped (the secret of this recipe is to use the ripest, most flavorful ones
1/4 cup of thinly sliced scallion
1/2 pound of Fusilli |
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In a large bowl whisk together the vinegar, the oil, and salt and pepper to taste and stir in the corn, the tomatoes, and the scallion. In a kettle of boiling salted water cook the fusilli for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the fusilli to the bowl and toss the mixture well. Serves 2 (This recipe can be doubled to serve 4). Gourmet August 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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