This is a quick and easy pasta dish that incorporates several of the market’s summer specialties. This is one of those recipes that is easily adapted to your own sensibilities; you can add other vegetables, leave out the corn, add more garlic, change the proportion of oil and vinegar or just make more — whatever suits your fancy. Just start here and experiment.
Mash 1 or 2 cloves of garlic with 1 teaspoon of salt on a cutting board or with a mortar and pestle until it forms a paste. Transfer to bowl or measuring cup and whisk in 2 tablespoons each of red wine vinegar and extra virgin olive oil. (Or do all of this in a mini food processor.) Dice enough fresh farmers’ market tomatoes to equal 2–3 cups and macerate them in the dressing for at least 30 minutes while you cook 2 ears of fresh corn (5 minutes only), drain, cool and cut the kernels from the cobs and add them to the tomato mixture. Prepare 8 ounces of your favorite pasta and add the warm pasta to the tomato and corn mixture. It’s summer in a bowl! You may also add diced mozzarella cheese.
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