Summer Corn and Tomato Pasta

INGREDIENTS

• Salt
• 1 pound bow-tie pasta
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed
• 1 pint cherry tomatoes
• 3 ears fresh corn, kernels cut off
• 2 tablespoons unsalted butter
• 1/4 cup fresh basil leaves, torn into pieces

PREPARATION

Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.

Meanwhile, in a large heavy bottom pan, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.

Add the vegetables, butter and basil to the pasta and toss.

Serve immediately!