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Prep time
15 minutes
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Cook time
35 minutes
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Serves
4-6
Author Notes
As soon as these ingredients hit the farmers market, the corn/tomato combo pops up everywhere in our cooking. What makes this dish distinct is the swoosh of ricotta spooned onto the bottom of each serving bowl before piling the pasta on top. The bright flavors of the seasonal vegetables and basil coupled with the chew of the pasta and milky ricotta make this rendition a little more indulgent. If preparing this for a crowd, just spread the ricotta across the bottom of a large, shallow serving bowl and heap the rest of the ingredients over the top. —What We Eat Gals
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Ingredients
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2 pints
cherry, grape or other small tomatoes, halved
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3
ears of corn, kernels removed
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2
shallots, peeled and thinly sliced
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1 pound
paccheri, or other short pasta
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2 cups
fresh whole milk ricotta
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1 cup
basil
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1/4 cup
extra virgin olive oil, plus more for finishing
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Kosher salt, Maldon salt and freshly cracked pepper, to taste
Directions
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Preheat the oven to 350 degrees and line a sheet pan with parchment paper. Lay the tomatoes on the parchment, flesh sides up. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Bake undisturbed for 25 minutes on the top shelf.
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Meanwhile, bring a large pot of well salted water to boil. On a second sheet pan lined with parchment paper, spread out the corn kernels, mix in the sliced shallot, drizzle with an additional 2 tablespoons olive oil and season with salt and pepper.
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After the tomatoes have been roasting for 25 minutes, leave them in and increase the oven temperature to 425 degrees. After 5 minutes, add the corn/shallot sheet pan to the bottom shelf and continue roasting all for 12 minutes. Remove the vegetables from the oven and set aside.
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Cook the pasta according to package directions. Reserve 1/2 cup of pasta water, drain and return to the pot.
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Finish the pasta: Grate fresh parm or pecorino directly on top of the piping hot pasta and drizzle with additional extra virgin olive oil and a splash of pasta water to create a glossy coating. Add in the roasted tomatoes, corn/shallot and basil making sure to scrape all of the vegetable juices from the roasting pans that accumulated while cooking. Toss well, taste, and season with Maldon salt and additional parm/pecorino.
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To serve for a crowd, spread the ricotta over the bottom of a large, shallow platter and heap the pasta on top. Alternatively, spread a smaller dollop of ricotta across the bottom of individual serving bowls and top with pasta. Enjoy!
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