Tom and I are not big pasta eaters on a weekly basis but every once in a while we crave a good fresh pasta dish. This is a quick meal for any night of the week. It's best in the summer time when the tomatoes are ripe and the local corn is sweet. I made Tom tortellini pasta and for myself I made brown rice pasta (gluten free). I find the brand Tinkyada to be really delicious!
Summer Pasta with Tomatoes and Corn
1 lb dry cheese tortellini pasta or any of your favorite dry pasta
1 pint cherry tomatoes-cut in half
2 ears of corn- husks removed
Good olive oil
1 tsp crushed red pepper flakes
1/2 cup feta cheese
1/4 cup grated pecorino romano cheese
1 bunch of fresh basil-chopped
1. Preheat the oven to 400 degrees F. On a baking sheet lined with parchment paper or foil, place tomatoes and drizzle with olive oil. Season with a little salt, pepper and 1/2 tsp red pepper flakes. Mix together and bake for 15-20 mins until very soft.
2. Meanwhile, place the corn cobs in a pot of boiling water, cover and cook 10 mins. Remove from heat. When the corn is cool enough to handle, remove the kernels from the cob. Set aside.
3. In a large pot of salted boiling water, cook pasta according to package instructions to al dente. Drain the pasta (reserving 1/4 cup pasta water) Add tomatoes, corn, reserved liquid and chopped basil. Top with grated Pecorino Romano cheese and crumbled feta cheese. Season with addition salt, pepper and red pepper flakes to taste. Drizzle with a bit of finishing olive oil and enjoy!