"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Summer Corn and Tomato Pasta, by Jayne Hamblin, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cook pasta until al dente, drain. Heat olive oil in pan over medium heat, add garlic, and tomatoes, cook stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn and cook until corn is heated through, about 5 minutes. Add the vegetables, butter to the pasta and toss.
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