Summer corn and tomato pasta

  • Time cooking time: 20 minutes
  • Yield Serves: 4

Ingredients

    1 pound bow-tie pasta
    1 teaspoon salt
    2 tablespoons extra-virgin olive oil
    2 garlic cloves, smashed
    1 pint cherry tomatoes
    3 ears fresh corn, kernels cut off
    2 tablespoons unsalted butter
    1/4 cup fresh basil leaves, torn into pieces

Preparation

    Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
    Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
    Add the vegetables, butter and basil to the pasta and toss.
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