Tuesday, September 7, 2010

Roasted Corn & Cherry Tomato Pasta

corn 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
olive oil
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!



13 comments:

Anonymous said...

Interested in other people's taste profile, would you put grated cheese, parmesan, on this dish?

Stacey Snacks said...

Anonymous:

It's a personal preference, whether or not to use grated cheese.
It really doesn't need it, the sweetness from the tomatoes and corn makes this dish, and it's salty enough w/ the kosher salt.
But the food police will not arrest you!
Enjoy!
Stacey

Recipe for Delicious said...

I've been roasting my little tomatoes and using them as pizza topping. This looks like such a light, summery dish!

The Japanese Redneck said...

So delicious looking Stacey!

Will be tied up with my big horse show for the rest of the week. Will have a lot of catching up to do next week.

elra said...

hmmmm, another delicious corn recipe !

My Carolina Kitchen said...

Gosh, another delicious Jersey corn recipe. Sadly our local corn is gone.

I've really enjoyed your Mediterranean Chicken recipe and just did a post on it. It's a winner and everyone loves it.
Sam

Rita said...

This looks wonderful! What a nice blog; I've been looking at your recipes and potos and I'm impresssed.

Dana said...

Perfect summer food. I have an ear of corn that I was intending to put in a side dish tonight but am making pasta for a main and think I will add it in there instead. Fresh chantarelles! I wish I could share.

Stephanie Savors the Moment said...

Wow that looks good & what gorgeous photos as well! I am so glad I found your blog & I just signed up to follow you - stop by and visit sometime at www.stephaniesavorsthemoment.com. Looking forward to your next delicious post - Cheers!

Jen_from_NJ said...

Now that is a perfect end of summer meal! It has been a great year for tomatoes and corn -roasting makes them even sweeter and more delicious - great idea.

A Feast for the Eyes said...

I've been making something similar in the forms of succotash, or this pasta or just by itself as a side dish. I will grieve the day there are no more cherry tomatoes. I feel sorry for folks who can't experience home grown. They are like candy!

Lisa Nickerson said...

Ah Stacey .. I hope you remember me. I remember when we were friends in some grade and I visited your house and thought your family was sooooooo very tres chic! Lisa Lauther. :-)

I stumbled across your blog from somewhere else -- and I'm delighted! I too am in the antiques biz and LOVE to cook -- these days simple and fresh (having already gone through my fancy and complicated phase). Your recipes speak my language!

I'm knee deep in tomatoes (sigh -- not Jersey but Cape Cod and still good but definitely not Jersey) and corn and basil and all the good things.

In the oven is a peach and berry crumble and I've just had a cuke & tomato sandwich (with a little arugula and a dash of balsamic).

Proud Italian Cook said...

I love this girlfriend! I don't want summer to end before I make this!