About this recipe:This is a light summertime pasta. It's a great way to use tomatoes fresh from your garden. It takes almost no time to prepare and tastes delicious.
1/2 (500g) pack penne
4 tablespoons olive oil
2 tablespoons red wine vinegar
75g (3 oz) frozen sweetcorn, cooked
4 tomatoes, chopped
3 spring onions, chopped
salt to taste
freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese
handful chopped fresh basil
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Method Prep:20min › Cook:10min › Ready in:30min
Cook pasta according to package instructions; drain and set aside.
Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, salt and pepper. Stir in the tomatoes, sweetcorn and spring onions. Let sit for 5 to 10 minutes.
Toss penne with tomato mixture. Sprinkle with grated Parmesan cheese. Garnish with fresh basil, and serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Absolutely yummy! I was the envy of all my friends in Uni - 04 Nov 2010
Altered ingredient amounts.
A tasty summer dish - hot or cold. I modified the dish slightly, but it turned out well. I used more sweetcorn. Instead of parmesan, I used feta with pleasing results. I also used way less oil (only 1 tbsp). Otherwise pretty tasty.. I'd wait for the summer tomatoes for this dish. - 21 Jul 2008