Piccolini® Mini Farfalle with Tomatoes and Corn

Ingredients
1 box Piccolini® Mini Farfalle 2 pounds plum tomatoes (may substitute 1 can 28 ounces diced tomatoes) 2 tablespoons extra virgin olive oil 1 tablespoon onion, chopped 1 can (15.5. ounces) corn, drained 1 cup Parmesan cheese, grated'>
1 box
Piccolini® Mini Farfalle
2 pounds
plum tomatoes (may substitute 1 can 28 ounces diced tomatoes)
2 tablespoons
extra virgin olive oil
1 tablespoon
onion, chopped
1 can (15.5. ounces)
corn, drained
1 cup
Parmesan cheese, grated
PLACE the fresh tomatoes in boiling water for 30-60 seconds to blanch; peel the skin, remove the seeds and chop. SAUTE the onion in olive oil in a medium skillet over medium heat for 5 minutes. COOK Piccolini Mini Farfalle acording to package directions.ADD tomatoes to skillet and simmer for 3 minutes; season with salt and pepper.ADD corn and simmer for 2 addtional minutes.DRAIN Piccolini Mini Farfalle and toss with the sauce.STIR in grated cheese and fresh basil before serving">PLACE the fresh tomatoes in boiling water for 30-60 seconds to blanch; peel the skin, remove the seeds and chop. SAUTE the onion in olive oil in a medium skillet over medium heat for 5 minutes. COOK Piccolini Mini Farfalle acording to package directions.ADD tomatoes to skillet and simmer for 3 minutes; season with salt and pepper.ADD corn and simmer for 2 addtional minutes.DRAIN Piccolini Mini Farfalle and toss with the sauce.STIR in grated cheese and fresh basil before serving