This recipe came from the back of the box of Barilla Piccolini.
1 box Barilla Piccolini Mini Farfalle
1 28 ounce of canned tomatoes
2 Tbsp olive oil
1 Tbsp chopped onion
1 15 ounce can of corn, drained
1 cup grated parmesan cheese
4 basil leaves, chopped
salt and pepper to taste
In a medium skillet, saute onions in oil over medium heat for 5 minutes. Cook pasta according to package directions. Add tomatoes to the skillet and simmer for 3 minutes, season with salt and pepper. Add corn and simmer for 2 minutes. Drain pasta and toss with sauce. Stir in cheese and basil before serving.