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Fresh Corn and Tomato Pasta


Developed for Carapelli Olive Oil and demonstrated at Sunset Magazine Celebration event.
Makes 4-6 servings

1/4 cup Extra Virgin Carapelli Olive Oil
8 Roma tomatoes, cut into 1-inch pieces
1-1/2 cups fresh corn kernels (about 2 ears)
2 cloves garlic, pressed
1 pound farfalle, penne or other pasta, cooked
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/2 teaspoon salt or to taste

1. Heat 2 tablespoons of the olive oil in a large skillet over high heat. Add tomatoes, corn and garlic. Cook and stir until tomatoes begin to soften and "slump", 3-5 minutes.
2. Add pasta, herbs and remaining 2 tablespoons olive oil. Toss quickly and season with salt to taste. Serve warm or room temperature.