Garlic and Herb Roasted Tomato Pasta
Summer flavors are in full bloom in this delicious recipe. We love spending a few extra minutes on our way home from work or a Saturday morning stopping by our local farmers market or roadside stand to look for any vegetables that we don't have growing in our garden.
Cherry tomatoes are roasted with our Garlic and Herb Seasoning for a sweet and flavorful bite of goodness. Sweet farm corn, mozzarella and pasta round out this dish, perfect for a light Summer supper or lunch on the patio. Because it can be served warm, this dish is great to take to a picnic or pot luck and is sure to be a crowd favorite.
You can roast the tomatoes ahead of time, refrigerate overnight and bring them back to room temperature before adding them to the pasta.
Our Garlic and Herb Seasoning is hand blended with toasted sesame seeds, roasted garlic flakes, black pepper, lemon peel and chives.
- 6 cups cherry or grape tomatoes
- 2 teaspoons balsamic vinegar
- 2 teaspoons olive oil
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper Medium Grind
- 1 tablespoon Garlic Herb Seasoning
- 1/2 teaspoon Crushed Red Pepper Flakes
- 12 oz short pasta, such as trecce or fusilli
- 4 ears of fresh corn, husked and rinsed
- 12 oz fresh, part skim mozzarella, cut into 1 inch pieces
- 1/4 cup fresh basil, cut or torn
- Preheat oven to 400 degrees.
- Lightly brush sheet pan with a little bit of the olive oil, set aside.
- Cut each of the tomatoes in half and place in a colander or strainer over a bowl or sink.
- Sprinkle salt over the tomatoes and gently toss or stir to combine.
- In a medium bowl, whisk together balsamic vinegar, olive oil, black pepper and red pepper flakes.
- Let the tomatoes drain for 20-30 minutes and transfer them to the bowl with the vinegar and oil. Stir to combine.
- Spread the tomato mixture onto the baking pan.
- Roast tomatoes in the oven for 25-30 minutes.
- Remove from oven, sprinkle Garlic and Herb Seasoning over tomatoes and stir to coat the tomatoes.
- Return to oven for 5-10 minutes until most of the moisture has cooked off.
- Cook corn in a large pot of water for 5-10 minutes and drain.
- When corn is cool enough to handle cut the kernels from the cob.
- Prepare pasta to directions listed on package.
- Reserve about 1/2 cup of pasta water, drain pasta and return to pot.
- Add tomatoes and cut corn to the pasta. Cool for 20 minutes.
- If pasta seems dry or sticky, add the reserved pasta water a few teaspoons at a time to moisten.
- Transfer pasta to a serving dish and add mozzarella cheese.
- Serve garnished with fresh basil.
