Summer Corn And Tomato Pasta

1. 1

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

2. 2

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

3. 3

   Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.

4. 4

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

5. 5

   Season to taste with salt.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.