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Categories:Viewed: 63 - Published at: 4 years ago
Ingredients
- 2 pints cherry, grape or other small tomatoes, halved
- 3 ears of corn, kernels removed
- 2 shallots, peeled and thinly sliced
- 1 pound paccheri, or other short pasta
- 2 cups fresh whole milk ricotta
- 1 cup basil
- 1/4 cup extra virgin olive oil, plus more for finishing
- Kosher salt, Maldon salt and freshly cracked pepper, to taste
Method
- 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.
- 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.
- 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.
- Cook the pasta according to package directions. Reserve 1/2 cup of pasta water, drain and return to the pot.
- 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.
- 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!
