Summer Corn And Tomato Pasta

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb bow tie pasta
• 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 leaf, torn into pieces

Recipe

• 1 bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
• 2 meanwhile, in large skillet, heat the olive oil over medium heat.
• 3 add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
• 4 stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes.
• 5 season to taste with salt.
• 6 add the vegetables, butter and basil to the pasta and toss.