Penne_Lisce_Con_SugoPenne with corn and a fresh tomato sauce One Serving


  • 4 tb Red-wine vinegar
  • 3 tb Olive oil
  • Salt and pepper to taste
  • 1 ½ kg tomatoes
  • 6  Spring onions
  • 4  Ears corn
  • 500 g Dried penne
  • ½ bn Fresh basil leaves
  • 6  Mint leaves
  • Shavings of parmesan cheese

Per Serving

986 Calories (kcal); 49g Total Fat; (40% calories from fat); 25g Protein; 139g Carbohydrate; 0mg Cholesterol; 193mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates


Wash and finely slice the spring onions. Slice the tomatoes in half and scoop out and discard the seeds. Finely dice the tomato flesh. In a glass jug, whisk together the vinegar, olive oil, and salt and pepper to taste and stir in the tomatoes and the spring onions. Set aside. Bring a Pasta Pot of salted water to the boil and add the penne. Stir well to distribute the pasta then allow it to boil until almost tender. Meanwhile, cut the corn off the cobs and just before the pasta is tender, add the corn kernels and stir. When the pasta is tender, drain thoroughly then tip the drained pasta back into the saucepan. Immediately pour over the tomato mixture, adding the finely sliced basil and mint leaves and toss quickly and thoroughly. Serve immediately with plenty of freshly ground black pepper and some shaved parmesan cheese.