"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Summer Corn and Tomato Pasta Recipe

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This recipe for Summer Corn and Tomato Pasta, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jayne Hamblin
Added: Sunday, September 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound bow-tie pasta
2 tbsp olive oil
2 garlic cloves, smashed
1 pint cherry tomatoes
3 ears fresh corn, kernel cut off (or frozen corn)
2 tbsp butter

Directions:
Directions:
Cook pasta until al dente, drain. Heat olive oil in pan over medium heat, add garlic, and tomatoes, cook stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn and cook until corn is heated through, about 5 minutes. Add the vegetables, butter to the pasta and toss.

 

 

 

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