• 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

DSC 12101

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 1/2 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

Filed Under: Recipes Tagged With: barbuto, basil, bow-ties, butter, chef jonathan waxman, cherry tomatoes, cook, cooking, corn, easy, farfalle, farfalle with summer corn and cherry tomatoes, pasta, quick, summer, summer corn, tomatoes, weeknight, weeknight dinner

Previous Post: « Lunch at Les Papilles
Next Post: Eat Like a Local in Paris »

Reader Interactions

Comments

  1. Joe

    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

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.

Search

How to Make Quick and Easy Four Ingredient Mango Lassi

Quick and Easy Four Ingredient Mango Lassi

Chocolate Chip Muffins | sharedappetite.com

Quick and Easy Chocolate Chip Muffins

banana muffin

Banana Oat Muffin

More Posts from this Taxonomy

Footer

Recent Posts

  • From Scratch: How to Make an Easy Tomato Sauce with Fresh Tomatoes
  • 20 Best Desserts to Bring to Christmas
  • Mediterranean Eggplant Dip
  • Summer BBQ Hot Dog and Burger Charcuterie Board
  • Top Food Trends of 2021

Pages

  • About.
  • Blogger Resources
  • Contact
  • Denver Seminar and Workshop
  • FAQ
  • Home
  • How To Start A Food Blog
  • map
  • Press
  • Privacy Policy
  • Recipe Index
  • Recipe Index
  • Restaurant Reviews
  • Share.
  • Signup Form
  • test
  • The List
  • Work With Me

Copyright @ 2022 Shared Appetite · Facebook · Twitter . Privacy Policy