2 ears corn, shucked and cleaned, cut into 2 or 3 pieces
1 pound short-cut pasta, such as penne or gemelli
1 pint grape or cherry tomatoes, halved
8 ounces refrigerated crab meat (whichever grade you like), picked clean of shell pieces
15 leaves basil, roughly chopped or torn
3 to 4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 cup shaved pecorino cheese
This pasta is great served up as a cold salad for lunch or a BBQ the next day. The pasta tends to absorb any liquid or oil after resting overnight, so if you're going to serve it the next day, toss in a few drizzles of olive oil to bring the dish back to life.
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