I love beefsteak tomatoes and corn on the cob…put them together with pasta and cheese and Wow! you have real flavour explosion. Bersides, it is summer time and this is an awesome meal on a hot day.
- 3/4 lb. of curly pasta
- 1/4 cup olive oil (plus more for grilling)
- 1 1/2 lbs. beefsteak tomatoes, halved
- 3 ears fresh corn on the cob
- 1 cup ricotta cheese
- fresh basil, torn – optional
In a large pot, cook pasta according to pkg. instructions. Drain and return pasta to the pot.
While the pasta is cooking, heat the grill to high, clean and lightly oil. Toss the tomatoes and corn with 2 tbsp. oil and season with salt and pepper. Grill, turning occasionally until charring spots appear and they are tender (about 6-7 minutes). Remove from the grill and let cool slightly.
Chop the tomatoes, cut the corn from the cob; add all of this to the pasta and stir with the remaining 2 tbsp. of oil. Top with the ricotta cheese and a sprinkle of the torn basil (if using).
This can be served warm or just a room temperature. Add a glass of the chilled grape, fresh rolls and who needs anything else?