Dinner Tonight: Penne with Corn and Tomato Sauce

8/19/2014

This is contribution to In the Kitchen with Miss Piggy is a favorite from Diane Sawyer.

Penne with Corn and Tomato Sauce

• 1-1/2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1/2 cup corn kernels (cut from about 1 ear cooked corn)
• 1 pound tomatoes, seeded and chopped
• 1/4 cup thinly sliced scallions
• 1/2 pound penne
• Salt and pepper to taste

In a large bowl, whisk together the vinegar and oil. Stir in the corn, tomatoes, and scallions.

In a pan of boiling salted water, cook the penne for 8 to 10 minutes or until it is al dente. Drain it well.

Add the penne to the tomato mixture and toss well. Season with salt and pepper.

Yield: 2 servings.

Source: In the Kitchen with Miss Piggy: A Special Celebrity Cookbook, published by Time-Life Books.

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