Monday, July 24, 2017

Summer Pasta w/ Roasted Tomatoes & Corn


It's illegal to make this dish in the winter months....the food police will definitely arrest you.

SEASONAL cooking is why this recipe is the BEST, and buying LOCAL produce makes it even better (if that's possible!).

I ate 3 helpings of this pasta.....it is so simple and so delicious.

We have great produce in New Jersey, but the season is short....so get it while you can.

TOMATOES. CORN. EAT THEM.

I could make a dinner of Jersey tomatoes and grilled Jersey corn, and on a hot night, sometimes I do (though husband needs something more substantial).

This is my roasted summer cherry tomato pasta with a new revolutionary way of cooking corn (it's not that new, but it is new to me!).

Pasta w/ Roasted Cherry Tomatoes & Corn: (MADE IN SUMMER ONLY), serves 4 normal people

8 oz. any pasta you like
pint of cherry tomatoes
2 corn on the cob, husks removed
olive oil
kosher salt
balsamic vinegar
fresh basil

Preheat oven to 400F.

Lay the husked corn on a small baking sheet and rub w/ olive oil. Season with kosher salt.

In another baking pan with sides, lay out the cherry tomatoes....healthy pour of olive oil and kosher salt.
Douse w/ about 2 tbsp of balsamic vinegar.

Place both trays in the oven for 20-30 minutes, shaking both pans, so all sides are cooked (both the corn and the tomatoes).

Start boiling your pasta water.

When the corn is cool enough to handle, stand up the cobs and slice the corn off the cobs into the roasted tomato pan.


Drain the pasta and add to a bowl. Pour over the tomatoes and corn from the roasting pan into the bowl. Mix w/ tongs and add lots of fresh basil.


Enjoy!

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