Farfalle with corn and tomato paste

4 servings

40 minutes

Farfalle with corn and tomato paste is a bright, rich dish that combines the tenderness of pasta, the sweetness of corn, and the rich flavor of tomatoes. The origins of the recipe can be linked to European cuisine, where pasta traditionally holds a special place. With butter and a fragrant blend of spices, the dish gains softness and depth of flavor, while garlic and onion add zest. This recipe is perfect for both everyday dinners and cozy home gatherings. It stands well on its own but pairs wonderfully with a glass of white wine and fresh basil leaves that highlight its Mediterranean notes. Farfalle with corn and tomato paste is a simple yet exquisite dish that brings warmth and comfort to every meal.

Energy value per serving

• Calories: 678.1
• Proteins: 14.7g
• Fats: 28g
• Carbohydrates: 92.2g

Ingredients

• Fresh corn: 100 g
• Farfalle pasta (butterflies): 400 g
• Tomatoes: 2 pc
• Carrot: 2 pc
• Italian Herb Blend: to taste
• Tomato paste: 100 g
• Onion: 2 pc
• Salt: to taste
• Garlic: 1 clove
• Olive oil: 1 tbsp
• Butter: 100 g

Cooking steps

1. Boil carrots and pasta in salted water.

   Required ingredients:

   • Carrot: 2 pieces
   • Farfalle pasta (butterflies): 400 g
   • Salt:  to taste

2. Sauté onion and garlic in olive oil, add finely chopped tomatoes and tomato paste, and sauté a little more.

   Required ingredients:

   • Onion: 2 pieces
   • Garlic: 1 clove
   • Tomatoes: 2 pieces
   • Tomato paste: 100 g
   • Olive oil: 1 tablespoon

3. Add diced carrots and canned corn, add butter, sauté for 2 minutes, add farfalle pasta, salt and season, cover with a lid and let it sit for 2-3 minutes.

   Required ingredients:

   • Carrot: 2 pieces
   • Fresh corn: 100 g
   • Butter: 100 g
   • Farfalle pasta (butterflies): 400 g
   • Salt:  to taste
   • Italian Herb Blend:  to taste