Summer Corn And Tomato Pasta - cooking recipe

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

Preparation

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