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.