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.
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!