I am about to share a new recipe that absolutely screams summer! My husband loves sweet corn and since it’s in season for such a short time, I am constantly trying to find new ways to prepare it. 
He loves this pasta dish and we make it at least a couple of times every summer when the first picking of corn shows up in our CSA box. But what you’re looking at here are strands of spaghetti intertwined with my juicy, roasted, cherry tomatoes. If you haven’t tried slow roasting tomatoes with garlic to create a delicious for pasta, topping for bread, or stirred into eggs, there is no better time than now!
After about 15 minutes of roasting these sweet gems, I added organic sweet corn and fresh basil. The preparation of this dish is so simple and since we’re using all fresh summer ingredients, the flavors make this dish a HUGE hit!
Not everyone likes to use an oven during the summer but trust me on this one my friends, this is quick, easy, delicious and worth it. Before you know it, you’ll be sitting down enjoying one of the most epic summer pastas ever!
Lets get started….
Grab a sheet pan with a rim on it and line it with parchment or foil. This will help keep all the juices from spilling over into your oven. For this dish, instead of slow roasting, turn up the oven to 425°F.
I used a mixture of red, yellow, and orange candy tomatoes and I didn’t even measure them. Just load up your sheet pan in a single layer with whatever ya got!
After about 15 minutes you should start to see the tomatoes burst, pull your hot pan out carefully and the fresh corn kernels and basil. Continue cooking until you see your tomatoes char a bit.
All that is left to do is cook up some pasta of your choice and then toss everything together making sure you get every bit of the juices from your pan. I carefully picked up my parchment and scrapped everything into my pasta pot with a rubber spatula. Be sure to smash some of the remaining tomatoes to create and even more luxurious sauce.
After all the silky sauce is mixed in, you can finish it off with more basil, grated Parmigiano Reggiano, fresh whole milk ricotta is nice, and a drizzle of olive oil.
Super Simple. Super Delicious. Super Fresh!
SUMMER PASTA WITH ROASTED TOMATOES, FRESH SWEET CORN, GARLIC AND BASIL
INGREDIENTS:
- Fresh cherry tomatoes
- 2 ears of fresh sweet corn kernels
- Fresh basil
- 12 ounces of pasta of your choice
- 3 garlic cloves minced
- salt and pepper
- Parmigiano Reggiano
- Whole milk ricotta
- Extra Virgin Olive Oil
DIRECTIONS:
- Pre-heat your oven to 425° F. Line a rimmed sheet pan with parchment or foil.
- Scatter from rim to rim all your tomatoes and sprinkle them with your crushed garlic.Toss with olive oil. Hint…Use as many tomatoes as you can fit on the pan.
- Roast for about 15 minutes or until you see them about to burst. Pull out your pan. Add your sweet corn and fresh basil. Before putting pan back in oven, carefully smash some of your now almost bursted tomatoes with your spatula. BE-CAREFUL!
- Roast for another 15 minutes or until charred.
- Cook up some pasta, drain, reserve some water. Toss your pasta with the silky sauce.
- Add any pasta water to make it a bit more creamy and finish your dish off with fresh ricotta, Parmiggiano, more basil and a drizzle of olive oil.
- ENJOY summer at it’s finest!
[reminder]What’s your favorite way to enjoy sweet corn?[/reminder]
Leave a Reply