Caputo’s Summer Garden Pasta Sauce

1 fennel bulb, trimmed and cut into small dice
1 1/2 lbs tomatoes, diced
1/4 small red onion, diced
2 small zucchini, scrubbed and diced
1 ear corn, kernels cut from cob
2 cloves garlic, minced
12 leaves fresh basil, chopped
12 leaves fresh mint, chopped
1/2 cup extra virgin olive oil, plus some for the table
juice of 1 lemon
salt and freshly ground pepper to taste
1 lb. pasta such as penne, farfalle or fusilli
freshly grated Parmesan cheese

Combine all the vegetables and herbs in a large bowl with the olive oil and lemon juice. Season with salt and pepper, set aside. Cook pasta according to package instructions. Drain the pasta, add to the vegetables and toss well. Serve with the grated cheese and olive oil to drizzle over the top of the pasta.

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