Mini Farfalle With Tomatoes and Corn

Submitted by Julie Bs Hive

"Found this recipe on a box of Barilla Piccolini Mini Farfalle. Original recipe calls for fresh tomatoes but I subbed a 28-oz can of plum tomatoes using the tomatoes only and saving the juice for later use.Quick, easy, and unpretentious."

 

• Ready In: 12mins
• Ingredients: 8
• Serves: 8

ingredients

• 1 (16 ounce) box barilla piccolini mini farfalle pasta
• 1 lbs plum tomatoes or (28 ounce) can diced tomatoes
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped onion
• 1 (15 1/2 ounce) can corn, drained
• 1 cup parmesan cheese, grated
• 4 basil leaves, chopped
• salt and black pepper

directions

1. Cook pasta according to directions (about 7 minutes) and ff using fresh tomatoes: blanch for 3--60 seconds, peel, remove seeds, chop and set aside.
2. In a medium skillet, heat olive oil and sauté the onions until just tender, about 5 minutes. Add tomatoes to cooked onion and simmer for an additional 3 minutes. Season to taste. Add corn to skillet and heat for another 2 minutes.
3. Drain pasta and toss with sauce. Stir in cheese and basil just before serving.

Reviews

[LaJuneBug]

Simple and delicious. We enjoyed this as a cold salad, using fresh summer corn, tomatoes, and basil. If you want to make a creamy sauce, reserve 1/2 cup pasta water before draining the pasta, then mix the pasta water back into the salad. Thanks for posting!

 

[loof751]

This is a great pasta dish - and so quick to make! I used whole wheat farfalle, otherwise made as directed. Served these with some turkey meatballs and really enjoyed - thanks for sharing the recipe! Made for the Top Favorites of 2009 event

 

[Mom2Rose]

Fall PAC 2009: Excellent and easy to make - full of flavor!!