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Summer Corn and Tomato Pasta

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Summer Corn and Tomato Pasta

Salt

1 pound bow-tie pasta

2 tablespoons extra-virgin olive oil

2 garlic cloves, smashed

1 pint cherry tomatoes

3 ears fresh corn, kernels cut off

2 tablespoons unsalted butter

1/4 cup fresh basil leaves, torn into pieces

Bring a large pot of salted water to a boil and cook the pasta until al dente; drain. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt. Add the vegetables, butter and basil to the pasta and toss.

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