I know. I know. Just the other day I waxed poetic about bidding farewell to summer ingredients, and here I am writing about corn and tomatoes. But with good reason!
Sure, this dish is summer perfection made with sweet corn cut freshly off the cob and bursting sun gold tomatoes. But it’s also quite good made with frozen corn and roasted cherry tomatoes—the only fresh tomatoes worth eating in winter—making it a perfect taste of summer in the dead of winter. (Don’t worry: I’ll remind you of this recipe come February!)
This simple dish comes together in about 30 minutes, even faster if you roast the tomatoes ahead of time. (I like to roast a batch on Sunday night to have on hand for the week.) But don’t be fooled by the short ingredients list and quick cooking time. This pasta is anything but short on flavor. With sweet corn and caramelized tomatoes, butter and a touch of Parmesan, this is simple food at its best. Both Hungry Boys gobbled it up. And the Hungry Papa? Let’s just say that the whole pound of pasta was gone before clean up.
Ziti with Corn & Roasted Tomato
3 pints cherry tomatoes
8 Tbsp olive oil
1 lb ziti or other cut pasta
6 Tbsp salted butter
6 ears corn, kernels cut off the cob
2 tsp tomato paste
3 Tbsp grated parmesan
salt and pepper
1. Roast tomatoes: Heat oven to 400 degrees. Toss washed tomatoes with 6 tablespoons of olive oil and place in an oven safe pan. Roast for about 30 minutes. Some of the tomatoes will burst, but you want most of them to remain whole, on the verge of bursting.
2. Cook pasta: Put a large pot of salted water on medium-high heat (about 6 qts water to 2 tablespoons salt). Bring to a boil. Add pasta and cook until al dente. Drain, saving a mugful of cooking water.
2. In the meantime, melt 5 tablespoons butter in a large pan over medium heat. Add corn and cook through, about 5-7 minutes, making sure to keep the butter from browning.
3. Add tomatoes with just a little bit of their roasting juice, tomato paste and remaining 2 tablespoons oil to corn. Stir, bringing all ingredients together. Remove from heat.
4. Add corn/tomato mixture to cooked and drained pasta. Set over medium-low heat and finish with a drizzle of olive oil, the remaining tablespoon butter, parmesan, salt, pepper and enough cooking water to bring together a sauce that will coat all of the pasta (I needed about a half a mug). Adjust seasoning to taste. Serve!