Wednesday, September 1, 2010

Mini Farfalle with Tomatoes and Corn

1 box (16 oz) mini farfalle pasta
2 pounds plum tomatoes (may substitute 28oz can diced tomatoes)
2 tbsp extra virgin olive oil
1 tbsp chopped onion
1 can (15.5 oz) corn, drained
1 cup grated Parmesan cheese
4 leaves basil, chopped

1. Place fresh tomatoes in boiling water for 60-90 seconds to blanch; peel the skin, remove the seeds and chop.

2. Cook pasta according to package directions. Meanwhile, in a medium skillet, saute onion in olive oil over medium heat for 5 minutes.

3. Add tomatoes to skillet and simmer for 3 minutes; season with salt and pepper to taste. Add corn and simmer for 2 minutes. Drain pasta and toss with sauce. Stir in cheese and basil just before serving.

Serves 6.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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