Mini Farfalle With Tomatoes and Corn |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 8 |
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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. Ingredients:
1 (16 ounce) box barilla piccolini mini farfalle pasta |
2 lbs plum tomatoes or 1 (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.
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