Make Ahead

Penne with Roasted Tomatoes and Corn

September 13, 2009
5 Ratings
  • Serves 10
Author Notes

Our family dinners are large -- this serves 10 -- and it's a great dish for a big group because you can do the tomatoes and corn in advance so all that's left to do before serving is cook up a big pot of pasta. (Halve the recipe if you like.) —Amanda Hesser

What You'll Need
  • 4 cups of the tiniest, sweetest cherry tomatoes you can find
  • 3 garlic cloves, lightly crushed
  • extra virgin olive oil
  • coarse salt
  • 8 ears corn, shucked
  • 2 pounds penne rigate
  • grated Grana Padano or Parmesan
  1. Heat the oven to 425 degrees. Pour the tomatoes onto a roasting pan or baking sheet; they should fit in a single layer. Add the garlic. Pour a generous layer of olive oil over the tomatoes -- the oil should coat the base of the roasting pan. Season with salt. Roast until the tomatoes blister, brown lightly and release their juices, 20 to 30 minutes. Remove from the oven, discard the garlic, and let cool.
  2. Bring a large pot of generously salted water to a boil. Add the corn, and cook for 3 minutes. Use tongs to remove the corn. Let the corn cool enough to handle. Use a small knife to cut the kernels from the cob, making sure to scrape the juices from the cob, as well. Add the kernels and juices to a large serving bowl.
  3. Bring the water back to a rolling boil and add the penne. Cook until al dente, then drain and combine with the corn. Use a slotted spoon to add the roasted tomatoes to the pasta. Using a large regular spoon, add about 1/ 4 cup of the tomato oil to the pasta. Fold the corn, tomatoes and pasta together until well coated with the tomato oil, adding more as needed. Taste and adjust seasoning. Serve with the cheese passed at the table.

See what other Food52ers are saying.

  • Lauren Shedletsky
    Lauren Shedletsky
  • Amanda Hesser
    Amanda Hesser
  • Helga
  • Moth
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

6 Reviews

Lauren S. September 18, 2019
This is a great recipe. So easy and delucious. I cooked the corn on the grill first to give it that smoky-sweetness and served It over spaghetti squash. I added a bit of crumbled bacon at the end and sprinkled with petition and crushed red pepper. It was a huge hit with my family.
Lauren S. September 18, 2019
"Petition" should read pecorino.
Helga October 30, 2014
I love this simple recipe and it will become a staple. Though peak tomatoes are best I've made it with winter store-bought cherry tomatoes and it is still delicious!
Moth November 7, 2009
But this recipe is different than the one in Cooking for Mr. Latte. This one has garlic, that one doesn't. That one has breadcrumbs, this one doesn't...
Kelley September 14, 2009
I make this recipe all the time from Amanda's Cooking for Mr Latte. It is just so delicious. It is easy and every single time I have served it someone asks for the recipe. Really need to use great corn.
Amanda H. September 18, 2009
Thanks for your comment -- great to know someone who makes it!