Pasta With Fresh Corn And Tomato Sauce - cooking recipe

Ingredients

1/4 cup olive oil
1 clove garlic, minced
2 cups uncooked corn (fresh is bestBut frozen will do)
4 tomatoes, peeled,seeded and diced
1 tablespoon fresh basil, finely chopped
1 teaspoon sugar
1 teaspoon white vinegar
fresh ground pepper
1 lb fettuccine pasta or 1 lb spaghetti
1/2 cup chopped fresh parsley, preferably italian
1 cup parmesan cheese, freshly grated

Preparation

In medium skillet, heat 2 tbsp olive oil; cook garlic and corn over med low heat until tender, about 5 minutes.
Stir in tomatoes, basil, sugar, vinegar and pepper to taste.
Meanwhile in a pot of boiling salted water, cook pasta according to directions on package or until al dente.
Drain well; toss in large heated bowl with remaining oil.
Stir in corn-tomato mixture, parsley and 1/2 cup of the cheese.
Serve immediately, passing remaining cheese in small bowl for anyone wishing extra.
Makes 4 main course servings or 8 appetizers.