Recipe: Summer Corn and Tomato Pasta

1 July 2015 Category: Article Archives

Recipe: Summer Corn & Tomato Pasta

Spice Up Your Summer With Summer Corn & Tomato Pasta

The summer season is here! While it probably has you getting out of the house more and getting more involved in local events, it is also changing your lifestyle at home, too. It shows in the food you eat. If you are looking for fresh and light but still delicious meals to put on the table this summer, working in seasonal ingredients is key.

For a flavorful summer meal that will use in-season tomatoes and corn, try this summer corn & tomato pasta!

To make it, you will need:

  • Salt
  • 1 pound of bow tie pasta
  • 2 tablespoons of olive oil
  • 2 smashed garlic cloves
  • 1 pint of cherry tomatoes
  • 3 ears of fresh corn
  • 2 tablespoons of unsalted butter
  • ¼ cup of torn fresh basil leaves

Salt a large pot of water and bring it to a boil. Cook the pasta according to the package directions. Drain and rinse with water.

In the meantime, heat the olive oil in a large skillet over medium heat. Add the garlic and the tomatoes and cook until the tomatoes are softened (around 5 minutes). While the tomatoes cook, cut the kernels off the ears of corn. Once the tomatoes are tender, turn the heat to medium-high and add in the corn. Cook until the corn is heated and golden (around 5 minutes). Season with salt to taste.

In a large bowl, combine these vegetables with the pasta, butter, and basil and toss to combine. Enjoy!

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