Ingredients

The following ingredients have 4 Servings
  • 1 pound dried linguine fini or other thin pasta
  • 4 ripe plum tomatoes
  • 15 basil leaves
  • 1 tablespoon celery leaves
  • 1 tablespoon parsley leaves, plus more for serving
  • 1 clove garlic
  • 1 pinch salt
  • 1/2 cup sliced (or whole) almonds
  • 1/4 teaspoon black pepper
  • 6 tablespoons olive oil
  • 3 ears fresh corn
  • Parmesan, for serving (optional)

Instruction

  • Bring a large pot of salted water to boil. Add the pasta and cook until al dente, following the instructions on the package. Plunge into an ice bath, drain, and let cool.
  • Bring another pot of water to boil. Drop the tomatoes in for about 1 minute, until their skins split. Transfer them to a bowl of ice water to stop the cooking. Once cool, peel the skins and remove the seeds.
  • In a food processor or blender, combine the peeled tomatoes, basil, celery leaves, parsley, salt, garlic, almonds, pepper, and olive oil. Process until smooth.
  • Shuck the corn and slice the kernels off of the cob. In a large bowl, toss the pasta with the sauce and the raw corn. Serve topped with chopped parsley or grated Parmesan.