Summer Corn and Tomato Pasta

June 2006
Summer Corn and Tomato Pasta

by 70 people

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Makes: 4 servings

Prep: 15 mins

Cook: 20 mins

Ingredients
  • Salt
  • 1 pound 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 leaves, torn into pieces
Directions
  1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
  2. 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.
  3. Add the vegetables, butter and basil to the pasta and toss.
Tip PAIR WITH:
  • Geyser Peak Winery Alexander Valley Chardonnay 2004 (California)
Tip Dress it up
  • Give this pasta a fancy twist by tossing in cooked lobster or shrimp.
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