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!
- 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
- 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).
- 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.
- Add the halved cherry tomatoes, stir to combine, and cook about 4 minutes or until the tomatoes just start to slightly wrinkle.
- 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.
- 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
- Serving Size: 4