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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (May 27, 2015)
Page 16 May 27, 2015 Summer Corn and Tomato Pasta ingredients •Salt • 1 pound 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 leaves, torn into pieces Spring Special Sweet Street Food Cart on the corner of MLK and Lombard call 503-995-6150 to place order Mon. - Fri., 11:00am - 7:00pm • Sat. - Sun., 11:00am - 5:00pm Wednesday Special: 3 Wings $2.00 Friday Special: Rib Sandwich, Beef or Pork, $4.00 directions 1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain. 2. Meanwhile, in a 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. 3. Add the vegetables, butter and basil to the pasta and toss.
