Cubano Orzo with Sautéed Corn and Tomato Salsa

Serving Size: 4-6

1 lb. Pappardelle's Cubano Orzo
3 tablespoons Bella Sol California Extra Virgin Olive Oil
3 cloves garlic, minced
2 cups frozen corn, thawed
1 cup tomato, chopped
Fresh cilantro, to taste
Salt and pepper, to taste
1/2 teaspoon dried basil leaves
1/3 cup grated Parmesan cheese

Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
Add fresh cilantro to taste.
Heat oil in a large skillet and sauté garlic for 2-3 minutes, stirring constantly.
Drain corn well and add to garlic with tomato; cook and stir until hot.
Add basil, salt, and pepper and toss to coat well. Sprinkle with cheese and cilantro, and serve.