Corn and Tomato Pasta Recipe

Corn and Tomato Pasta Recipe


  • 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
  • Salt


  • Bring a large pot of salted water to a boil and cook the pasta.
  • 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.
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