Roasted Corn Tomato Pasta Bowl

Roasted Corn Tomato Pasta Bowl

  • Yield: 2 servings 1x



  • 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)


  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.