Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

SUMMER CORN AND TOMATO PASTA

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.
Print
Print
Summer corn and tomato pasta

Add Comment

* Required information
1000
Is it true or false that green is a number?

Comments (0)

No comments yet. Be the first!