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.
1
Combine lime juice, olive oil, lime zest, and cumin in a large bowl.
- Lime juice: 0.3 glass
- Olive oil: 3 tablespoons
- Lemon zest: 1 tablespoon
- Ground caraway: 1 teaspoon
2
Add tomatoes, chickpeas, and basil, mix. Set aside.
- Tomatoes: 900 g
- Chickpeas: 450 g
- Basil: 35 g
3
Cook the farfalle al dente according to the package instructions.
- Farfalle (bow-tie pasta): 270 g
4
Add corn to the water where the farfalle is boiling 2 minutes before it's done.
- Fresh corn: 1.3 glass
5
Drain the water, mix the corn and farfalle with tomatoes and spices.
- Tomatoes: 900 g
- Ground caraway: 1 teaspoon
6
Serve warm or at room temperature.
