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.
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Spaghetti with Roasted Sweet Corn and Cherry Tomatoes
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Omnivore, Vegetarian
Description
Sweet corn and juicy tomatoes tossed with al dente pasta. A simple, fresh summer supper.
Ingredients
- 8 oz (227 g) whole wheat spaghetti noodles
- 2 ears corn
- 2 cups (473 ml) cherry tomatoes
- 0.25 cups (59 ml) extra virgin olive oil
- 0.25 tsp salt
- 0.25 tsp freshly ground black pepper
- 2 tbsp grated Parmesan cheese
- 2 tbsp chopped fresh Italian herbs
Instructions
- Preheat oven to 400°F (204°C).
- Place cherry tomatoes on a baking sheet lined with aluminum foil. Drizzle with olive oil. Roast for 10-15 minutes, or until skins are collapsed and lightly browned.
- Remove roasted tomatoes from oven and set aside.
- Roast corn in the husks or wrapped in foil alongside the tomatoes for 20-25 minutes, or until cooked.
- Cook spaghetti according to package directions until al dente. Drain and rinse.
- Combine olive oil, salt, and pepper. Toss cooked spaghetti in the mixture.
- Toss the pasta with Parmesan cheese and fresh herbs.
- Cut corn kernels from the cobs using a sharp knife.
- Combine the roasted cherry tomatoes, grilled corn, and pasta. Serve immediately, garnished with fresh herbs.
Notes
- For optimal corn flavor, grill the corn directly on the stovetop or grill instead of roasting, if desired.
- If you don’t have fresh herbs, 1 teaspoon of dried Italian seasoning can be substituted.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently in a pan with a little extra olive oil to prevent dryness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
Is it worth roasting the corn rather than using it raw in this spaghetti?
Roasting or charring the corn concentrates its flavor and adds a nutty quality that raw corn does not have. Spread the kernels on a sheet pan and roast at 425°F until they start to color, about 15 minutes. 
Should I use cherry tomatoes or regular tomatoes for this pasta?
Cherry tomatoes are better here because they hold their shape and burst slightly in the pan rather than collapsing into a watery sauce. Halve them and add them toward the end of cooking.
What pasta shape works best with sweet corn and cherry tomatoes?
Spaghetti as written works well, but bucatini or linguine also hold the light sauce nicely. Avoid short ridged shapes since the corn kernels tend to fall off them rather than mix in.
