Corn and Tomato Pasta
Make this delicious corn and tomato pasta with Del Monte olive oil, Del Monte corn kernels, cherry tomatoes, Del Monte pitted black olives, thyme leaves, spices, and Del Monte Conchiglie pasta this summer. Serve this pasta dish with a side of green salad.
PREPARATION TIME
15 minutes
COOK TIME
15 minutes
SERVES
1-2
| QUANTITY | INGREDIENT |
|---|---|
| 2 | tsp olive oil |
| 1 | small onion, sliced |
| 2 | cloves of garlic |
| 1/2 | Del Monte tinned corn |
| 1/2 | fresh cherry tomatoes |
| 1/2 | cup spring onions |
| 3-4 | sprigs of thyme |
| 1/2 | cup fresh cream |
| - | salt and pepper to taste |
| 1/2 | cup olives |
| 1/4 | cup feta |
| 2 | cups boiled pasta |
Method
- Start by boiling a large pot of water to boil the pasta. Add salt and cook until aldente. Drain and set aside.
- In a saucepan heat the olive oil, add onion and garlic and stir fry till soft.
- Add tomatoes,olives and corn and half the spring onions and cook for 1 minute
- Add in all the cream and season with salt and pepper. Add half the thyme as well. Cook for 5 minutes until the cream reduces slightly
- Turn off the heat, add in all the pasta.
- Top with feta cheese and the remaining thyme and spring onions. Serve warm
Enjoy your meal!