Melissa's Corporate Chefs

Fusilli with Roasted Red Corn and Uncooked Organic Tomato Sauce

Name: Fusilli with Roasted Red Corn and Uncooked Organic Tomato Sauce
Prep time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tablespoons red wine vinegar; 1 tablespoons olive oil or to taste; 8 strips bacon, cooked and crumbled; 5 ears red corn, roasted on the grill and kernels removed; 1½ pounds organic tomatoes, seeded and small dice; 1 large yellow bell pepper, roasted and seeded, small dice; 2 large green jalapeno peppers, roasted and seeded, small dice; 1 tablespoons basil, chopped; ¼ cup scallions, thinly sliced; 1 pound fusilli pasta or other spiral-shaped pasta

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

4 - 6 servings

Prep Time

5 minutes

Cook Time

8-10 minutes

Ingredients

3 tablespoons red wine vinegar
1 tablespoons olive oil or to taste
8 strips bacon, cooked and crumbled
5 ears red corn, roasted on the grill and kernels removed
1½ pounds organic tomatoes, seeded and small dice
1 large yellow bell pepper, roasted and seeded, small dice
2 large green jalapeno peppers, roasted and seeded, small dice
1 tablespoons basil, chopped
¼ cup scallions, thinly sliced
1 pound fusilli pasta or other spiral-shaped pasta

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Directions

In a large bowl whisk together the vinegar, the oil, and salt and pepper to taste and add everything except the pasta and stir.
In a kettle of boiling salted water cook the fusilli for 8 to 10 minutes, or until it is al dente, and drain it well (can be served warm or cooled).
Transfer the fusilli to the bowl and toss the mixture well. Serve at desired temperature.

Fusilli with Roasted Red Corn and Uncooked Organic Tomato Sauce