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.
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.
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?
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.
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?).
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Roasted Corn Tomato Pasta Bowl
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 1x
Ingredients
- 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
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Roast - Boil
- Cuisine: International
Keywords: corn tomato pasta bowl
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!