Penne Pasta with Heirloom Tomatoes, Grilled White Corn & Basil

2 tablespoons extra virgin olive oil
3 cloves of garlic – minced
4 cups diced heirloom tomatoes – try to include a mixture of colors
1 cup fresh basil – coarsely chopped
3 ears of white corn – charcoal grilled until slightly charred. Cut the kernels off the cob
1 pound Penne pasta
1/2 cup grated parmesan cheese
salt and fresh ground black pepper to taste

Heat the olive oil and the garlic in a large frying pan. Warm until the garlic is soft but not brown. Add the tomatoes, basil and corn kernels. Heat on medium until the tomatoes are just warmed through. You do not want to cook the tomatoes. Salt and pepper to taste and remove from heat.

Bring a large pot of salted water to a boil and add the Penne. Cook until al dente – about 10 minutes and drain. Toss the pasta with the tomato mixture and parmesan and serve, or allow to cool to room temperature.

Serves 6 - 8