Instructions: In medium skillet, heat 2 Tbsp olive oil; cook garlic and corn over med low heat until tender, about 5 minutes. Stir in tomatoes, basil, sugar, vinegar and pepper to taste.

Meanwhile in a pot of boiling salted water, cook pasta according to directions on package or until al dente. Drain well; toss in large heated bowl with remaining oil. Stir in corn-tomato mixture, parsley and 1/2 cup of the cheese. Serve immediately, passing remaining cheese in small bowl for anyone wishing extra.

Makes 4 main course servings or 8 appetizers.

Servings: 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.