Penne with fresh tomatoes and sweetcorn

    30 min

    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.

    135 people made this

    Serves: 3 

    • 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

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Cook pasta according to package instructions; drain and set aside.
    2. 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.
    3. Toss penne with tomato mixture. Sprinkle with grated Parmesan cheese. Garnish with fresh basil, and serve.

    Parmesan cheese

    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.

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    Reviews in English (155)


    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


    lovely simple dish, everyone at my party loved it!! thankyou  -  13 Nov 2012