Mini Farfalle With Tomatoes And Corn - cooking recipe

Ingredients

1 (16 ounce) box barilla piccolini mini farfalle pasta
1 lbs plum tomatoes or (28 ounce) can diced tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon chopped onion
1 (15 1/2 ounce) can corn, drained
1 cup parmesan cheese, grated
4 basil leaves, chopped
salt and black pepper

Preparation

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 saute 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.