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Farfalle with Summer Corn and Cherry Tomatoes

  • Total Time: 30 minutes


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


  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


  • Serving Size: 4