Recipe
SUMMER CORN AND TOMATO PASTA
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 20 minutes
Totaltime: 35 minutes
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.
main ingredients:
type of dish:
main
cuisine:
American
specific recipes:
quick-and-easy
season and occasion: Summer
Type of meal:
dinner
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Chicken salad with pasta and asparagus
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Tomato tarte tatin
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Tomato-feta phyllo kisses
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