Corn, Tomato and Basil Pasta

Serves 8


1 pound medium shell pasta

1 teaspoon salt

1/4 cup extra virgin olive oil

3 leeks, thinly sliced and washed

2 1/2 cups corn kernels

1/2 teaspoon red pepper flakes

1 pint cherry tomatoes, halved

1/2 cup basil leaves, torn

1/2 cup parsley

1/4 cup lemon juice

4 ounces ricotta salata cheese, crumbled

Method of Preparation:

1.Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool.

2.In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, about 3 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.

3.In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.