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    Home » Recipes » Pasta Recipes

    Published: Sep 11, 2017 · Modified: Oct 28, 2020 by Paula Montenegro · Income from ads and affiliate links 2 Comments

    Roasted Corn and Tomato Pasta Bowl

    Jump to Recipe

    This is the type of recipe I go to when I want to use all that vibrant end-of-summer produce. It's easy, the result is wonderful, and it works with any type of pasta you like. 

    Close up of pasta cream and gold bowl with corn and tomatoes

    This recipe doubles as a bowl of easy, weekday pasta, and as a summer pasta salad, served at room temperature, and with a few tablespoons of mayonnaise. I like to have bowls of this stuff in the fridge and just grab some when I get hungry but am busy and don't have much time to sit down. The same goes for having potato egg salad, I would be happy to open the fridge and have it ready at all times.

    What is your take on pasta salad? I just love it. Love it.

    Table of Contents Hide
    Roasting vegetables
    Tomatoes
    Related recipes you might like:
    Roasted Corn Tomato Pasta Bowl

    Roasting vegetables

    This is such an easy way to get the most flavor out of them.

    Just a little salt, pepper, and olive oil for a deep caramelized flavor. I line the pan with aluminum foil so cleaning up is easier. Who needs another pan to scrub, right?

    Halved and whole different colored cherry tomatoes on aluminum paper.
    Baked tomatoes, halved and whole, on piece of aluminum paper

    Tomatoes

    This recipe right here has a shortlist of ingredients. It deserves the best juicy, flavorful tomatoes and sweet corn you can find.

    If you find tomatoes on the vine, they always look more dramatic on the plate. Different colors of cherry tomatoes will also make a simple pasta recipe like this one look more inviting.

    Roasted Corn Tomato Pasta Bowl

    The idea behind this recipe is to take advantage of the last great produce of summer. Add some roasted cubed zucchini too.

    The herbs are an important part. Chives, thyme, and basil, a trifecta that works wonders with pasta and tomatoes. And thyme with corn are soul mates.

    Full of flavor and easy to put together, this pasta salad will save you if you need a light healthy lunch, a way to use all those still amazing tomatoes and sweet corn available, or a break while you sort out back-to-school stuff (lunch boxes anyone?).

    Front view of pasta plate with gold rim, mound of penne, tomatoes, corn.

    Related recipes you might like:

    • white bowl with broccoli corn harissa pasta bowl
      Spicy Broccoli Corn Pasta
    • Close up of cherry tomato pasta bowl on a wooden board. White kitchen towel.
      Cherry Tomato Pasta
    • Half corn empanada on white parchment paper.
      Corn Basil Empanadas
    • Whole baked tomato ahead seen from above on a white surface. Cherry tomatoes around.
      Tomato Galette (savory recipe)

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Close up of pasta cream and gold bowl with corn and tomatoes

    Roasted Corn Tomato Pasta Bowl

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    This is the type of recipe I go to when I want to use all that vibrant end-of-summer produce. It's easy, the result is wonderful, and it works with any type of pasta you like. 

    • Total Time: 45 minutes
    • Yield: 2 servings

    Ingredients

    Units
    • 7 oz. dried pasta (I use penne, cooked al dente in salted water)
    • 7 oz. cherry tomatoes
    • Olive oil
    • Salt and black pepper
    • 1 Tbs. butter
    • 1 shallot (chopped)
    • 1 corn ear (shucked)
    • Fresh thyme
    • Chopped fresh basil
    • Chopped chives
    • ¼ cup cream (warm)

    Instructions

    1. Preheat oven to 325ºF / 160ºC.
    2. To roast vegetables, line a pan with aluminum foil and spread tomatoes and corn (you can do it separately if you want).
    3. Season with salt, pepper and a few Tbs. olive oil.
    4. Bake for about 45-55 minutes, until tomatoes begin to fall and caramelize, and corn is charred in some places. Corn will take less, about 30 minutes. Reserve.
    5. Have ready cooked pasta.
    6. Heat some olive oil and butter in a large skillet.
    7. Add shallot, corn and thyme. Cook for a few minutes over medium heat, until shallot is softened.
    8. Add cooked pasta, season with salt and pepper and cook for a few minutes.
    9. Add basil, some chives and mix.
    10. Divide between two serving plates, add tomatoes and chives.
    11. Drizzle some cream, olive oil and serve.
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Pasta
    • Method: Roast - Boil
    • Cuisine: International

    Keywords: corn tomato pasta bowl

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

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    1. John/Kitchen Riffs says

      September 12, 2017 at 9:02 pm

      Good dish -- I like nice, easy, tasty recipes like this. Great way to use end-of-season corn and tomatoes, too. Thanks!

      Reply
    2. Angie@Angie's Recipes says

      September 11, 2017 at 10:05 am

      A perfect weekday meal!

      Reply

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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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