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