Recipe(tried): Corn and Tomato Linguine

I can't wait for the fresh locally grown corn and tomatoes that make this pasta truly heavenly, but it works even with off-season ingredients. (I've even substitued the tasty little grape tomatoes cut in half and have begrudgingly used frozen corn in a pinch.) Quick, easy and oh so fresh-tasting!

CORN AND TOMATO LINGUINE

1 large onion (preferably Vidalia), coarsely chopped
3 large cloves garlic, chopped
1/3 cup (or more) fruity extra virgin olive oil
Fresh corn cut from the cobb (scrape that wonderful milk too!) - about 5-6 ears
3-4 large fresh tomatoes, peeled and seeded (see note below), diced to 1/2 inch
1 cup fresh basil leaves, coarsely chopped or cut into thin strips
1-2 Tablespoons freshly coarse-ground black pepper
1/2 teaspoon salt (or more if you like)

In an extra large frying/saut pan, heat olive oil over medium heat. Add onions and saut until just translucent. Add half of chopped garlic and corn and continue to saut 3-4 minutes. Add tomatoes, remaining garlic, salt, pepper, and half of basil. Stir and bring to a simmer (about one minute.) Reduce heat to medium-low and cover. Cook 5 minutes longer, then add remaining basil and stir.

Serve over hot linguine with crusty bread and roasted garlic cloves. Top with freshly grated parmesan cheese or Grana Padana Romano. Have extra freshly ground pepper on hand for pepper lovers.