Thursday, May 7, 2009

Summer Corn and Tomato Pasta

I served this recipe last week at our party and received some requests. It's a super-easy recipe. I actually like it warm, but it tastes good at room temperature as well.

Summer Corn and Tomato Pasta

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

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.

Note: I use frozen corn. I just add until the corn and tomato ratio seems about right. I also don't sautee that long. I like my tomatoes on the firmer side so I mostly just heat the tomatoes and corn at the same time until the corn is warm (from the frozen state). I added about a tablespoon of butter. I also added a little salt and pepper because corn and tomatoes taste better salt and peppered.