Farfalle Recipe

Cooking Instructions

1. 1

   Prepare the Tomato Jam

   In a saucepan, combine chopped fresh tomatoes, sugar, and a pinch of salt. Cook over medium heat until the mixture thickens and becomes jam-like, about 25 minutes. Set aside to cool.

2. 2

   Cook the Farfalle

   In a large pot of salted boiling water, cook the farfalle pasta according to package instructions until al dente. Drain and set aside.

3. 3

   Make the Smoked Corn Vermouth Crème

   In a blender, combine smoked corn, dry vermouth, and heavy cream. Blend until smooth. Transfer to a saucepan and heat gently over low heat. Season with salt and black pepper to taste.

4. 4

   Pickle the Corn

   In a small saucepan, combine corn kernels, white vinegar, saffron threads, and a pinch of salt. Bring to a simmer and cook for 5 minutes. Remove from heat and let cool.

5. 5

   Combine Pasta and Sauce

   In a large bowl, combine the cooked farfalle, smoked corn vermouth crème, and season with salt and black pepper as needed. Toss gently to coat.

6. 6

   Serve

   Plate the farfalle, top with summer tomato jam, and garnish with saffron pickled corn. Drizzle with olive oil before serving.