Fusilli With Corn And Uncooked Tomato Sauce

To repent is to accuse and condemn ourselves; to charge upon ourselves the desert of hell; to take part with God against ourselves, and to justify Him in all that He does against us; to be ashamed and confounded for our sins; to have them ever in our eyes and at all times upon our hearts that we may be in daily sorrow for them; to part with our right hands and eyes, that is, with those pleasurable sins which have been as dear to us as our lives, so as never to have more to do with them, and to hate them, so as to destroy them as things which by nature we are wholly disinclined to. For we naturally love and think well of ourselves, hide our deformities, lessen and excuse our faults, indulge ourselves in the things that please us, are mad upon our lusts, and follow them, though to our own destruction (Francis Fuller).

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CATEGORY	CUISINE	TAG	YIELD
Grains		August 1993	1	Servings

INGREDIENTS

1 1/2	T	Red-wine vinegar
3	T	Olive oil, or to taste
1/2	c	Cooked corn kernels, cut
		from about 1
		ear of corn
1	lb	Tomatoes, seeded and chopped
		[the secret of this
		recipe is to use
		the ripest most
		flavorful ones]
1/4	c	Thinly sliced scallion
1/2	lb	Fusilli or other
		spiral-shaped pasta

INSTRUCTIONS

In a large bowl whisk together the vinegar, the oil, and salt and
pepper to taste and stir in the corn, the tomatoes, and the scallion.
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. Transfer the
fusilli to the bowl and toss the mixture well.  Serves 2 (This recipe
can be doubled to serve 4).  Gourmet August 1993  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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