Fresh Corn and Tomato PastaDeveloped 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. |