Summer Corn and Tomato Pasta

Ingredients

• 1 lb 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 leaf, torn into pieces

Instructions

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