Pasta with Fresh Corn and Tomato Sauce

• olive oil↗1⁄4 cup
• clove garlic↗1

  minced

• uncooked corn↗2 cups

  fresh is bestBut frozen will do

• tomatoes↗4

  peeled,seeded and diced

• fresh basil↗1 tablespoon

  finely chopped

• sugar↗1 teaspoon
• white vinegar↗1 teaspoon
• fresh ground pepper↗
• fettuccine pasta or 1 lb spaghetti↗1 lb
• chopped fresh parsley1⁄2 cup

  preferably italian

• parmesan cheese↗1 cup

  freshly grated

Step-by-step instructions

1. 1

   In medium skillet, heat 2 tbsp olive oil; cook garlic and corn over med low heat until tender, about 5 minutes.

2. 2

   Stir in tomatoes, basil, sugar, vinegar and pepper to taste.

3. 3

   Meanwhile in a pot of boiling salted water, cook pasta according to directions on package or until al dente.

4. 4

   Drain well; toss in large heated bowl with remaining oil.

5. 5

   Stir in corn-tomato mixture, parsley and 1/2 cup of the cheese.

6. 6

   Serve immediately, passing remaining cheese in small bowl for anyone wishing extra.

7. 7

   Makes 4 main course servings or 8 appetizers.