One of my favorite go to meals is pasta. In the warmer months I especialy love it sauced with the juices from seasonal veggies. Gemelli with Roasted Tomatoes and Corn comes together so quickly. All I did was roast a bunch of ripe tomatoes, garlic, and sweet summer corn. Once cooked the vegetables breaks down, become sweeter and produce the most delicious liquid. I then tossed these seaosnal goodies with the pasta and fresh basil and my meal was complete. It was totally delicious, fresh tasting and sweet. The simplicity of this meal is as wonderful and the dish is mouth-watering.
Ingredients for Gemelli with Roasted Tomatoes and Corn:
1 pound gemelli, cooked according to package directions
Tomatoes:
2 pounds grape tomatoes, halved
4 tablespoons oil
8 cloves of garlic, sliced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Corn:
3 ears fresh corn, corn cut off of husk
1 tablespoon of olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
Time-Saving Tips: Cut the vegetables a few hours before roasting.
Let's see what we need.
We're ready to cook.
Line two sheet pans with parchment paper or foil. Halve the tomatoes and transfer them to one pan along with the four tablespoons of oil, garlic, 1/2 teaspoon each of salt and pepper. Place the corn on the other pan and toss with one tablespoon of oil, 1/8 teaspoon each of salt and pepper.
Place both trays in a preheated 450-degree oven. Roast both pans for 10 minutes. The corn should be ready. Stir the tomatoes and return them to the oven and continue cooking for about 10 minutes until they have softened.
Cook the pasta according to the package directions and drain. Reserve a 1/2 cup of the cooking water.
Add the remaining ingredients to the pasta and toss. If the mixture is dry, add a few tablespoons of the reserved cooking water.
It's ready! Gemelli with Roasted Tomatoes and Corn is summertime in a bowl. The tomatoes and corn are the perfect pair and make a delicious sauce for the pasta. I like to sprinkle my with grated parmesan cheese and crushed red pepper.
Enjoy!
Gemelli with Roasted Tomatoes and Corn:
1 pound gemelli, cooked according to package directions
Tomatoes:
2 pounds grape tomatoes, halved
4 tablespoons oil
8 cloves of garlic, sliced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Corn:
3 ears fresh corn, corn cut off of husk
1 tablespoon of olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
Line two sheet pans with parchment paper or foil. Halve the tomatoes and transfer them to one pan along with the four tablespoons of oil, garlic, 1/2 teaspoon each of salt and pepper. Place the corn on the other pan and toss with one tablespoon of oil, 1/8 teaspoon each of salt and pepper.
Place both trays in a preheated 450-degree oven. Roast both pans for 10 minutes. The corn should be ready. Stir the tomatoes and return them to the oven and continue cooking for about 10 minutes until they have softened.
Cook the pasta according to the package directions and drain. Reserve a 1/2 cup of the cooking water.
Add the remaining ingredients to the pasta and toss. If the mixture is dry, add a few tablespoons of the reserved cooking water.
Time-Saving Tips: Cut the vegetables a few hours before roasting.
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