Roasted Corn Tomato Pasta (simple & flavorful)
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.
Servings 2 -3 servings
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.
Notes
Pasta: it works with any type of pasta, fresh or dried and can easily be transformed into a pasta salad.
Roasting the vegetables: it can be made ahead. Keep the corn and tomatoes in the fridge in an airtight container or covered bowl for up to 2 days. Add them to the skillet together with the juices that will have collected.
