This is the type of recipe I go to when I want to use all that vibrant Summer produce. It's easy and flavorful, and you can roast the vegetables beforehand or use leftover grilled corn. It works with any type of pasta, fresh or dried and can easily be transformed into a pasta salad.
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Simple and lighter pasta dish
The idea behind this recipe is to take advantage of the last great produce of summer. You can also add some roasted cubed zucchini as it seems to be everywhere when in season.
Full of flavor and easy to put together, this pasta dish 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?).
The herbs are an important part. Chives, thyme, and basil make a trifecta that works wonders with pasta and tomatoes. Thyme and corn are soul mates.
This recipe doubles as a bowl of easy, weekday pasta and as a summer pasta salad, served at room temperature with a few tablespoons of mayonnaise.
Roasting vegetables
This is such an easy way to get the most flavor out of them.
Just a little salt, pepper and olive oil work wonders in the oven for a deep caramelized flavor. Line the pan with aluminum foil so cleaning up is easier. Who needs another pan to scrub, right?
Tomatoes
This recipe right here has a shortlist of ingredients so it deserves the best juicy, flavorful tomatoes you can find. If you have 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.
Corn
Summer corn is sweet and needs little to be delicious. We roast it, but you can also grill it. This dish is also a great way to use leftover corn from a barbecue. That said, you can use frozen corn if that's all you have available.
Steps to make corn tomato pasta
Type of pasta: I use dried short pasta, but fresh also works well. Just make sure it's cooked al dente so it's not too soft by the time it's served.
- Roast the veggies: you can do this ahead and keep them refrigerated in an airtight container or covered bowl. If you like charred vegetables, go for it and roast them at a higher temperature the last 5-10 minutes. Watch them carefully so you don't burn them.
- Start the sauce: be careful not to burn the shallots. Herbs added at this point will release wonderful flavors.
- Add cream and cheese: we want to stir them together before adding the pasta to create a creamy base.
- Final step: add the cooked pasta, tomatoes and chives. Stir quickly and serve immediately.
Roasted Corn Tomato Pasta (simple & flavorful)
Ingredients
For the roasted vegetables:
- 2 cups cherry tomatoes, halved
- 1 cup corn kernels, from a corn cob or frozen
- salt and black pepper, to taste
- 3-4 tablespoons olive oil, or to taste
For the sauce:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 shallot, chopped
- 1 teaspoon fresh thyme leaves, or to taste
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
- 7 ounces short dried pasta, I use penne
- 1 tablespoon chopped fresh basil, or to taste
- 1 tablespoon chopped chives, or to taste
Instructions
- Preheat oven to 325ºF (160ºC).
- To roast vegetables, line a pan with aluminum foil and spread 2 cups cherry tomatoes and 1 cup corn kernels (you can do it separately if you want). Don't mix them; keep them separated, even if using the same pan.
- Season with salt and black pepper, and a drizzle of 3-4 tablespoons olive oil.
- Roast until tomatoes begin to shrivel and caramelize, and corn is charred in some places, about 30 minutes. The time might vary, depending on your oven.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet.
- Add 1 shallot, chopped, corn and 1 teaspoon fresh thyme leaves. Cook for a minute or two over medium heat, until the shallot is softened.
- Add ½ cup heavy cream and ¼ cup grated parmesan cheese. Season with salt and pepper and stir to combine. Remove from the stove and reserve.
- Cook 7 ounces short dried pasta in abundant salted water according to the manufacturer's directions. Drain and transfer to the skillet. Reserve 2-3 tablespoons of the pasta water.
- Add the tomatoes, 1 tablespoon chopped fresh basil and ½ tablespoon chopped chives to the pasta. Stir everything together for a minute or two until the pasta is coated. Add some of the reserved pasta water to bind the mixture.
- Divide between two serving plates and serve topped with a drizzle of olive oil and ½ tablespoon chopped chives.
John/Kitchen Riffs says
Good dish -- I like nice, easy, tasty recipes like this. Great way to use end-of-season corn and tomatoes, too. Thanks!
Angie@Angie's Recipes says
A perfect weekday meal!