Mini Farfalle With Tomatoes And Corn

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.