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.
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