This recipe, which is a combination of tomato sauce with charred fresh cherry tomatoes and roasted corn, makes the most of the seasonal ingredients at the market. The tomato sauce adds a rich and delicious base to the roasted fresh ingredients. For the non-vegan, we added bocconcini.
We happened to use fresh corn, which was in season, and boiled many ears that we could shuck, store and freeze to have all year. Frozen store-bought packaged corn works just as well.
You can add grilled chicken or diced sausage for a carnivorous version.
To make the tomato sauce:
1 pound heirloom tomatoes, diced
2 TSBP olive oil
½ yellow onion, finely diced
2 garlic cloves, minced
3 TBSP tomato paste
1½ tsp light brown sugar
½ tsp crushed red pepper flakes
salt and pepper, to taste
For the charred tomatoes and corn (can be roasted in oven at 400 degrees, or cooked on the stovetop):
2 TBSP olive oil
1½ pounds heirloom cherry tomatoes, whole
2 cups of cooked corn, frozen (if fresh, about 3 ears, shucked)
salt and pepper, to taste
For the pasta:
1 pound spaghetti (we like Barilla Pasta Plus, which packs in extra protein, and the kids eat it too)
1/2 cup pasta water, reserved
1/2 a cup of basil, lightly ribboned so as not to bruise, for garnish
1 pound of bocconcini, drained
To make the tomato sauce:
Heat 2 tablespoons of the olive oil in a medium saucepan. Add the onions and sweat for about 5 minutes until almost caramelized. Add the garlic and cook for about two minutes until golden. Add the tomato paste, brown sugar, salt, and crushed red pepper flakes, and cook for about 5 more minutes. Add the diced heirloom tomatoes and cook over medium heat until the tomatoes begin to break down, about 15 minutes.
Meanwhile, in a large skillet (cast-iron works well), heat 2 tablespoons of olive oil over high heat. Add the whole cherry tomatoes and corn and cook, shifting every 2 to 3 minutes, until charred, about 10 minutes. Add the tomato sauce to the skillet and stir to coat. If roasting in the oven, coat corn and tomatoes with the two tablespoons of olive oil and salt and place on a sheet pan. Roast for about 20-30 minutes, checking and turning the vegetables halfway.
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Strain the pasta, reserving ½ cup of the pasta cooking liquid. Add the pasta and pasta water to the skillet of roasted vegetables and sauce. Season with salt and pepper, then transfer to a platter. Scatter the bocconcini, garnish with ribbons of basil leaves and serve.