Roasted Tomatoes and Corn Pasta

The last of the gorgeous farm-fresh tomatoes and corn arrives in the markets in the last days of summer. And I made this wonderfully easy meal using both tossed-over pasta. I used thin spaghetti, but you can substitute your favorite pasta. Packaged gourmet petite tomatoes are equally delicious if you don’t have a farmers market near you.

3 cups petite cherry tomatoes or 1 package(24 oz.) Sunset Wild Wonders Variety Small Tomatoes

2 ears corn

1/4 cup olive oil

3 cloves of garlic, minced

1 teaspoon sea salt

1/2 teaspoon crushed pepper

1/4 cup parmesan cheese

1 package of thin spaghetti

1/2 cup parmesan cheese

Preheat the oven to 425°.

Cut the corn off the cob. Place one end of the cob on the inverted, smaller bowl. Then, using a sharp knife, cut downward, as close to the base of the kernels as possible, while taking care not to angle the blade into the cob itself. Rotate the ear of corn, and repeat the cut until all the kernels have been removed. Repeat with the second ear of corn. You should have 2 cups of cut corn.

Combine tomatoes, corn, olive oil, garlic, salt, pepper, and 1/4 cup parmesan cheese in a dutch oven. Bake uncovered for 20-30 minutes until tomatoes begin to burst.

Cook pasta according to package directions. Drain and place in a large bowl. Put tomato and corn mixture on top. Toss to combine. Add additional 1/4 cup parmesan cheese and toss again.

Serve with a salad and crisp white wine!




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