Mix the salt and pepper with the extra virgin olive oil. Stir in the herbs. Toss the prepared spaghetti (cooked al dente) with the oil/herb mixture and then toss in the corn and cherry tomatoes. Simple as that.
By Kimberly Killebrew
Use a mixture of fresh herbs, whatever you prefer. I cut off a few sprigs of oregano, marjoram, thyme and rosemary from my garden. You can also add some basil and sage. You want at least 2 tablespoons of finely chopped herbs.
- 8 oz whole wheat spaghetti noodles, prepared according to package directions, rinsed and drained
- 2 ears corn, husks removed
- 1 pint (about 2 cups) cherry tomatoes
- ¼ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh Italian herbs (oregano, rosemary, marjoram, thyme, basil, sage, etc)
- To roast the cherry tomatoes, place them on a baking sheet covered with aluminum foil. Drizzle some extra virgin olive oil over them. Roast in an oven preheated to 400 degrees F for 10-15 minutes or until the skins are collapsed and are just barely beginning to brown. Remove from oven and set aside.
- To roast the corn, either leave the corn in the husks or wrap them in aluminum foil and roast along with the cherry tomatoes, 20-25 minutes or until done.
- While the tomatoes and corn are roasting, cook the spaghetti al dente according to package directions. Drain and rinse the pasta.
- Combine the salt and pepper with the olive oil. Toss the pasta in the olive oil, then toss with the Parmesan cheese and fresh herbs.
- Using a sharp knife, carefully cut the corn from the cobs.
- Toss the cherry tomatoes and grilled corn in with the pasta and serve immediately, garnished with more chopped fresh herbs.