Farfalle with fresh tomatoes

6 servings

30 minutes

Farfalle with fresh tomatoes is a light and aromatic dish of Italian cuisine that embodies summer freshness in every forkful. The history of farfalle pasta dates back to medieval Italy, where its unique 'bowtie' shape became popular due to its convenience in cooking and sauce retention. In this recipe, the pasta is combined with juicy tomatoes, spicy chickpeas, and fragrant basil, creating a rich yet refreshing flavor. The tanginess of lime, accented by olive oil and cumin, adds a special touch to the dish. Added corn brings gentle sweetness and textural variety. Farfalle can be served warm or at room temperature, making it a versatile option for both a light summer dinner and for picnics or festive gatherings.

Energy value per serving

• Calories: 594.3
• Proteins: 21.5g
• Fats: 16.5g
• Carbohydrates: 91.5g

Ingredients

• Lime juice: 0.3 glass
• Olive oil: 3 tbsp
• Lemon zest: 1 tbsp
• Ground cumin: 1 tsp
• Tomatoes: 900 g
• Chickpeas: 450 g
• Basil: 35 g
• Farfalle pasta (butterflies): 270 g
• Fresh corn: 1.3 glass

Cooking steps

1. Combine lime juice, olive oil, lime zest, and cumin in a large bowl.

   Required ingredients:

   • Lime juice: 0.3 glass
   • Olive oil: 3 tablespoons
   • Lemon zest: 1 tablespoon
   • Ground cumin: 1 teaspoon

2. Add tomatoes, chickpeas, and basil, mix. Set aside.

   Required ingredients:

   • Tomatoes: 900 g
   • Chickpeas: 450 g
   • Basil: 35 g

3. Cook the farfalle al dente according to the package instructions.

   Required ingredients:

   • Farfalle pasta (butterflies): 270 g

4. Add corn to the water where the farfalle is boiling 2 minutes before it's done.

   Required ingredients:

   • Fresh corn: 1.3 glass

5. Drain the water, mix the corn and farfalle with tomatoes and spices.

   Required ingredients:

   • Tomatoes: 900 g
   • Ground cumin: 1 teaspoon

6. Serve warm or at room temperature.