Pasta With Sweet Corn, Tomatoes and Fresh Mozzarella

This summery recipe is the creation of Tom Meyer, Clyde's vice-president of restaurant development. We have been making this for years and just love it - Katie and my sister Kerri would make it nightly if they could all summer long. Kevin came home and asked why are we having this --then he eye-spied the leftover ears of corn in a ziploc and said AHA now I know why....please note the really cool idea for shaving corn off the cob without having it spray all over the counter and floor!

Ingredients
4 cloves garlic, sliced very thin *Used my PC Garlic Slicer --PERFECT and thin and didn't have to touch the garlic!

1/4 cup extra-virgin olive oil

2 pounds ripe tomatoes, peeled, seeded and diced* NAH -didn't do this used cherry tomatoes cut in half about 1 cup

4 ears sweet corn, blanched and shaved from the cob **See cool new hint below** Used the PC Corn Shaver IN a ZIPLOC --less mess!!
1 pound pasta (Meyer uses linguine)We used bucatoni -yummy!

1/2 pound fresh mozzarella, diced into 1/2-inch cubes -used the small balls cut in half

1 small bunch fresh basil, torn into small pieces

1 teaspoon salt

Freshly ground pepper to taste

Grated Parmesan cheese for garnish

Preparation
In a large saute pan or a wok, warm the garlic in the olive oil, being careful not to brown the garlic.


Add the tomatoes and the corn and set aside.

Cook the pasta according to package directions. Drain, but do not rinse.

Add the pasta to the corn-and-tomato mixture and toss to coat with the oil.


Add the mozzarella, basil, salt and pepper. Toss again.



Serve the pasta in a large serving bowl garnished with fresh basil leaves and grated Parmesan.


*NOTE: To peel and seed the tomatoes, plunge them into boiling water for about 30 seconds, remove them, immediately run them under cold water and then slip off their skins. Cut the tomatoes in half and squeeze out the seeds. Dice the tomatoes into 1/2-inch pieces.



Per serving: 562 calories, 23 gm protein, 77 gm carbohydrates, 18 gm fat, 24 mg cholesterol, 6 gm saturated fat, 610 mg sodium