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Bright Summer Pasta

A heaping plate of pasta and fresh summer produce: Good in cases of painful moments, unfortunate events, or simple overabundance of summer’s bounty.

Take one (or a plurality, if you have more people to feed) lovely, ripe and orange Carolina Gold tomato, one ear of fresh sweet corn, and some basil (even Thai basil). Cut the tomato into small pieces, strip the cob of its corn kernels, and chop the basil leaves into ribbons or smaller.

Cook the corn kernels with a generous pat of butter, some olive oil, and a hint of smoked paprika. Also add some salt, to taste. Once the corn has had a chance to sweeten and soften in the heat, add the chopped tomato. Give the corn time in the pan on its own, at least for the duration of waiting for the pasta water to boil. Once the spaghetti rigati (or other pasta) are in the salted pasta water, consider adding the tomato to the corn. Taste and salt as needed. You can also add the basil now, or keep some of it to add at the end of cooking time, along with the pasta.

If the corn/tomato mixture seems dry, add a spoonful or two of pasta water.

Once the pasta is done, drain and toss it with the tomato and corn in the pan. Don’t forget the basil if you haven’t added it already.  Put a good helping of grated Parmesan in your dinner plate. Add the pasta-produce mix on the plate and top with more Parmesan. Drink in the lovely colors. Salt and pepper to taste. Eat and feel it healing what ails you. Or just taste the fullness of summer.

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