Pasta is my go-to choice for an easy and delicious weeknight dinner, and this recipe takes advantage of the beautiful bounty of a summer's farmers' market. Since the corn and pasta are the only ingredients that need to be cooked, turn this dish into a one-pot wonder and cook the corn cobs first, then use that same water for your pasta.
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Drop the corn into the boiling water and cook until bright yellow and tender, 5 minutes. Remove the corn to a plate and let cool. Drop the pasta into the boiling water and cook to al dente according to package directions.
While the pasta is cooking, add the tomatoes, crab, and basil to a large mixing bowl. When the corn is cool enough to handle, cut the kernels off from the cobs and add them to the bowl.
When the pasta is ready, drain it well and add it to the mixing bowl with the vegetables and crab. Drizzle in the oil, season with salt and pepper, and toss well to combine. Serve the pasta warm or at room temperature garnished with the cheese.
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