Roasted Corn Tomato Pasta Bowl is the pasta recipe you’ve been looking for, to use all that vibrant end-of-summer produce.
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 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 have 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.
First of all, there’s pasta in there, and then, roasting vegetables 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?
This recipe right here has a short list 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.
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.
I bake a lot, that’s my thing. I’m more into cakes, sometimes the more decadent the better, and I don’t pay much attention to savory foods. They are necessary, but not my main focus. Easy recipes like this one are my staple.
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?).
- 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
- 1/4 cup cream (warm)
- Preheat oven to 325ºF / 160ºC.
- To roast vegetables, line a pan with aluminum foil and spread tomatoes and corn (you can do it separately if you want).
- Season with salt, pepper and a few Tbs. olive oil.
- 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.
- Have ready cooked pasta.
- Heat some olive oil and butter in a large skillet.
- Add shallot, corn and thyme. Cook for a few minutes over medium heat, until shallot is softened.
- Add cooked pasta, season with salt and pepper and cook for a few minutes.
- Add basil, some chives and mix.
- Divide between two serving plates, add tomatoes and chives.
- Drizzle some cream, olive oil and serve.