Found this recipe on a box of Barilla Piccolini Mini Farfalle. Original recipe calls for fresh tomatoes but I subbed a 28-oz can of plum tomatoes using the tomatoes only and saving the juice for later use.Quick, easy, and unpretentious.
Provided by Julie Bs Hive
Categories European
Time 12m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to directions (about 7 minutes) and ff using fresh tomatoes: blanch for 3--60 seconds, peel, remove seeds, chop and set aside.
- In a medium skillet, heat olive oil and sauté the onions until just tender, about 5 minutes. Add tomatoes to cooked onion and simmer for an additional 3 minutes. Season to taste. Add corn to skillet and heat for another 2 minutes.
- Drain pasta and toss with sauce. Stir in cheese and basil just before serving.
Nutrition Facts : Calories 375.8, Fat 8.8, SaturatedFat 3, Cholesterol 11, Sodium 209.1, Carbohydrate 61.5, Fiber 4.8, Sugar 5.9, Protein 15.1
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