1 box Mini Farfalle
2 pounds plum tomatoes (may substitute 1 can 28 ounces diced tomatoes)
2 tablespoons extra virgin olive oil
1 tablespoon onion, chopped
1 can (15.5. ounces) corn, drained
1 cup Parmesan cheese, grated
PLACE the fresh tomatoes in boiling water for 30-60 seconds to blanch; peel the skin, remove the seeds and chop.
SAUTE the onion in olive oil in a medium skillet over medium heat for 5 minutes.
COOK pasta acording to package directions.
ADD tomatoes to skillet and simmer for 3 minutes; season with salt and pepper.
ADD corn and simmer for 2 addtional minutes.
DRAIN pasta and toss with the sauce.
STIR in grated cheese and fresh basil before serving .
***I found this recipe on the box of Barilla’s Piccolini MINI Farfalle.
1 comment:
Target? That's where I get my mini farfalles.
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