• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Shared Appetite
  • Home
  • Recipes
    • Appetizers
    • Dinner
      • Main Dishes
      • Sides
      • Meat
      • Poultry
      • Pasta
      • Soups
      • Salads
      • Quick + Easy
      • Budget Friendly
    • Desserts
    • Special Diet
      • Gluten-Free
      • Vegan
      • Vegetarian
      • Paleo
      • Healthy Eating
    • Breakfast
    • Game Day
  • About
    • Who I am
    • Contact me
    • FAQ
    • Privacy Policy
  • Where I Eat
    • Eating Database
    • NYC
    • Paris
    • San Francisco
  • Resources
    • How To Start A Food Blog
    • Blogger Resources
    • Food Photography
  • Work With Me
    • Media Kit
    • Press
    • Contact
You are here: Home / Recipes / Farfalle with Summer Corn and Cherry Tomatoes

Farfalle with Summer Corn and Cherry Tomatoes

By Chris Cockren 1 Comment

About two weekends ago, Asheley, myself, and a couple other friends went to check out Chef Jonathan Waxman's restaurant, Barbuto.  One dish that we ended up really loving (besides his famous Roasted Chicken) was the Gnocchi with Summer Corn and Cherry Tomatoes.  It was simple, delicious, and really let the seasonal produce shine: just-picked sweet summer corn, cherry tomatoes bursting with flavor, all in a luscious velvety light butter sauce.

Fast forward to last week, and I was totally inspired by that gnocchi dish as I carefully picked all the vine-ripened red and sungold cherry tomatoes growing along side the tall basil in my backyard garden.  I came inside, realized I had just bought 3 ears of corn at the market, and went to work on creating a version of Chef Waxman's beautiful dish.

summer produce

I only had farfalle (bow-tie pasta) in the cupboard, so that's what I used here.  Feel free to use any pasta, or gnocchi if you are feeling adventurous!

This pasta dish is the perfect weeknight summer dinner: very little prep work, only about 15 minutes of cooking time, and bursting with fresh summer flavor!  Better yet, it is ridiculously easy.  Anyone can make it... anyone!  Just make sure to get the freshest and best quality corn and cherry tomatoes you can!

pasta with summer vegetables

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Farfalle with Summer Corn and Cherry Tomatoes


  • Total Time: 30 minutes
Print Recipe
Pin Recipe

Description

This simple summer pasta dish is quick, easy, cheap, and super delicious. It's perfect for busy weeknight dinners when you want to get the most out of your summer produce!


Ingredients

Scale
  • 1 Box Farfalle (Bow Tie) Pasta
  • 2 cloves of garlic, finely minced
  • 3 ears of corn, remove from cob
  • 3 cups cherry tomatoes, halved
  • 1 cup fresh basil, torn into small pieces
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • Kosher Salt and Freshly Ground Black Pepper

Instructions

  1. Heat the canola oil and butter over medium/medium-low heat in a large saute pan. Once hot (you will hear the butter just starting to sizzle), add the garlic and cook for approximately 1-2 minutes, stirring constantly until it just starts to turn a bit on the golden side (make sure to watch it so it doesn't burn).
  2. Add the corn kernels from 3 ears of corn, stir to combine with garlic, season to taste with a pinch of Kosher salt, and cook for 4-5 minutes, stirring occasionally.
  3. Add the halved cherry tomatoes, stir to combine, and cook about 4 minutes or until the tomatoes just start to slightly wrinkle.
  4. Meanwhile, bring a pot of generously salted water to a boil for the pasta. Cook the farfalle 1-2 minutes less than the package directions, leaving the pasta a little more al dente than you normally would. Drain pasta, reserving about ½ cup of the water you cooked the pasta in.
  5. Add pasta, pasta water, torn basil, and freshly ground black pepper (to taste) to the saute pan containing the corn-tomato mixture, and cook 1-2 minutes.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 4

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

« Lunch at Les Papilles
Eat Like a Local in Paris »

By Categories

By Date

Search

Reader Interactions

Comments

  1. Joe says

    August 21, 2012 at 12:20 pm

    Yummy

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search

A Dude Food Blogger?

I know! We actually do exist. Hey, I’m Chris. Husband. Teacher. Photographer. Avid lover of all things food, especially Mexican and dessert. Sharing is caring. Eat. Cook. Share. LEARN MORE...

Mediterranean Eggplant Dip with Hummus and Restaurant Style Pita | sharedappetite.com

Mediterranean Eggplant Dip

Summer BBQ Hot Dog and Burger Charcuterie Board | sharedappetite.com

Summer BBQ Hot Dog and Burger Charcuterie Board

Quick & Easy

One Pan Cranberry Rosemary Chicken Thighs | sharedappetite.com

One Pan Cranberry Rosemary Chicken with Near East Quinoa

How To Create an Epic Fall Charcuterie Board

How To Create An Epic Fall Charcuterie Board

What to Eat in Paris

The Ultimate Paris Food Experience

Eat Like a Local in Paris

Lunch at Les Papilles

The Top 10 Foods You Have To Eat In Paris

Bistro Paul Bert

What to Eat in NYC

The Top 10 Foods To Eat in NYC

The Top 10 Foods You Have To Eat In NYC

The 10 Best Ice Cream and Frozen Treats in NYC

The Best of The Big Apple Barbecue Block Party

Main Dishes

Easy Weeknight Chicken Tikka Masala

Easy Weeknight Chicken Tikka Masala

Garlic Knot Meatball Sliders

Garlic Knot Meatball Sliders

Greek Chicken Meatballs with Hummus and Israeli Salad | sharedappetite.com

Greek Chicken Meatballs with Hummus and Israeli Salad

Footer

Popular Posts

sugar plums recipe
Spicy Black Bean Southwest Salad
Quick and Easy Thai Chicken Pot Pie | sharedappetite.com
braised pork shoulder ragu
Summer Gardening with Basil
Roasted Vegetable Grain Salad with Avocado, Feta, and Walnut | sharedappetite.com

I know! We actually do exist. Hey, I’m Chris. Husband. Teacher. Photographer. Avid lover of all things food, especially Mexican and dessert. Sharing is caring. Eat. Cook. Share.

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Services
  • Media Kit
  • FAQ

Go to mobile version