Penne with Corn And a Fresh Tomato Sauce

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4 tb Red-wine vinegar
3 tb olive oil
salt and pepper; to taste
1 1/2 kg Roma tomatoes
6 Spring onions
4 Ears corn
500 g Dried penne
1/2 bn Fresh basil leaves
6 Mint leaves
Shavings of parmesan cheese

Original recipe makes 1 servings



Wash and finely slice the spring onions. Slice the tomatoes in half and scoop out and discard the seeds. Finely dice the tomato flesh. In a glass jug, whisk together the vinegar, olive oil, and salt and pepper to taste and stir in the tomatoes and the spring onions. Set aside. Bring a Morganware Pasta Pot* of salted water to the boil and add the penne. Stir well to distribute the pasta then allow to boil until almost tender. Meanwhile, cut the corn off the cobs and just before the pasta is tender, add the corn kernels and stir. When the pasta is tender, drain thoroughly then tip the drained pasta back into the saucepan. Immediately pour over the tomato mixture, adding the finely sliced basil and mint leaves and toss quickly and thoroughly. Serve immediately with plenty of freshly ground black pepper and some shaved parmesan cheese. Per serving: 986 Calories (kcal); 49g Total Fat; (40% calories from fat); 25g Protein; 139g Carbohydrate; 0mg Cholesterol; 193mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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