1 box Barilla Piccolini Mini Farfalle
2 tablespoons extra-virgin olive oil
1 tablespoon chopped onion
4 cloves garlic, peeled and sliced thinly
2 pounds plum tomatoes (may substitute 1 28-ounce can diced tomatoes)
Salt and black pepper, to taste
1 can (15 ounces) corn, drained
1 1/2 cups cooked broccoli florets, chopped finely
1/2 cup cream (optional)
1 cup parmesan cheese, grated
4 leaves basil, chopped
2 tablespoons chopped parsley

Place the tomatoes in boiling water for 30 to 60 seconds to blanch; peel the skin, remove the seeds and chop. In a medium skillet, sauté onion in olive oil over medium heat for five minutes. Add the sliced garlic and cook until fragrant, about one to two minutes.

Cook pasta according to package directions.

Add tomatoes and simmer for three minutes; season with salt and pepper. Add corn and broccoli and saute for two minutes. Add cream, if using, and bring sauce back up to a simmer. Drain pasta and toss with sauce. Stir in cheese, basil and parsley before serving.