This came about as a light summer dinner, a way to use up corn leftover from the weekend, and a “we just got home from the pool and do I really have to make dinner?” Unforch, I do – and this dish takes as much time as it does to cook the pasta.
- 1 – 16 ounce box of bow tie pasta
- 2 cooked ears of corn, cut off cob
- 1 – 14.5 ounce can Hunt’s diced tomatoes in sauce
- olive oil
- fresh basil, chopped
- 1 cup shredded mozzarella
- salt and pepper
- Cook bow ties according to directions on package.
- In a 10 inch sauce pan, combine corn, tomatoes, and a splash of olive oil – warm over medium heat.
- When pasta is cooked, toss with corn and tomatoes – add basil and mozzarella. Season with salt and pepper to taste. Serves four.
