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
directions
Bring a large pot of salted water to a boil and cook the pasta until al
dente; drain.
Meanwhile, in a large skillet, 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.
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