Roasted Corn & Cherry Tomato Pasta
I have had so many delicious cherry tomatoes this summer, I wish it would never end.
They grow in my garden, and my neighbors grow them, so we have a bunch.
Red and yellow, sweet as candy.
I make an easy weeknight dinner in the summer, roasting the sweet things, tossing them w/ penne, olive oil, balsamic vinegar, basil and olives.
This week I changed it up a bit and roasted fresh sweet Jersey corn with the tomatoes and the results were fantastic.
Wow, was this good! A perfect end of summer meal.
Roasted Corn & Cherry Tomato Pasta:
a large basket of cherry tomatoes
2 ears of fresh corn, kernels cut off with a sharp knife
sliced basil leaves
kosher salt & pepper
1/2 box (8 oz) pasta of your choice (I used farfalle)
In a large roasting pan, lay the tomatoes and corn in a single layer.
Pour a healthy dose of olive oil over the vegetables and season liberally with kosher salt. The oil and juices from the tomatoes should turn out to be enough of a sauce to coat the pasta.
Roast for about 20 minutes, until tomatoes are blistering, at 400F.
Boil your pasta as per directions and drain.
Mix the pasta directly in with the corn and tomatoes in the roasting pan.
Add black pepper and torn basil leaves and dig in!