Plum Tomato Sauce With Penne Total time: 1 hour 4 pounds plum tomatoes 1/2 cup olive oil 1 head garlic 1 cup basil leaves, snipped Coarse sea salt and freshly ground pepper to taste 1 pound penne Freshly grated Parmesan.

Puree 1 cup of corn with 3/4 cup basil leaves, and reserve.

For the sauce: 1/2 cup olive oil 4 cloves garlic, peeled and thinly sliced 1 1/2 pounds cherry tomatoes, cleaned 1/2 pound yellow cherry tomatoes 1 cup whole basil leaves Salt and freshly ground black pepper to taste.

Corn, Basil And Tomato Salad Total time: 15 minutes 3 ears corn 4 ripe tomatoes 1/2 small red onion, chopped 1/4 cup extra-virgin olive oil 2 tablespoons red-wine vinegar (or more to taste) Coarse sea salt and freshly ground pepper to taste 1 cup basil leaves.

Add 2/3 cup basil leaves, cover pot and turn off heat.

Corn and Tomato Salsa Time needed: 10 minutes 4 ears corn 1 green chili pepper, minced 1 clove garlic, minced 2 tablespoons extra-virgin olive oil 3 large tomatoes, cored and chopped Coarse salt and freshly ground pepper to taste 1/2 cup basil leaves, snipped.

Remove 1/4 cup basil leaves from bunches and chop very fine.

ANCHOVY PISTOU Adapted from Peter Hoffman Time: 10 minutes 2 tablespoons finely chopped garlic 6 anchovy fillets packed in oil, drained 1/2 cup fresh basil leaves 1/4 cup chopped parsley 1/4 cup extra virgin olive oil.

Salad of Corn, Basil And Tomato Total time: 20 minutes 6 ears corn Coarse sea salt 1 small red onion 4 tomatoes, seeded and diced 1/3 cup extra-virgin olive oil Red-wine vinegar to taste Freshly ground pepper 1 cup basil leaves, snipped.

Spaghetti al Limone Total time: 30 minutes 1 pound spaghetti Juice of 3 to 4 lemons 1 cup extra-virgin olive oil 1 cup freshly grated Parmesan 1 teaspoon grated lemon peel Coarse sea salt and freshly ground pepper to taste 1 cup basil leaves, snipped.