Ingredients

1 lb bow-tie pasta

2 tablespoons evoo

2 garlic cloves, smashed

1 pint cherry tomatoes

3 ears of corn, kernels cut off

2 tbls unsalted butter

1/4 cup fresh basil leaves, torn into pieces by hand

Preparation

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

  2. Meanwhile, in a large skillet, heat the olive oil over medium heat.

  3. Add the garlic and tomatoes and cook, stirring occasonally, until the tomatoes are softened, about 5 min.

  4. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 min.

  5. Season to taste with salt.

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