Utilize summer’s best produce – sweet corn and vine-ripened tomatoes – for this easy and delicious pasta recipe!
6 garlic cloves, thinly sliced*
12 ounces tomatoes, leave whole or cut in half depending on size*
2 sweet corn, removed from the cob*
2 leeks, sliced into half-moons*
2 tablespoons parsley, roughly chopped*
2 tablespoons basil, roughly chopped*
1 lb. spaghetti
extra virgin olive oil
salt and pepper, to taste
*measure with your heart!
- Start by prepping your herbs and veggies. Peel and thinly slice garlic cloves, remove the corn from the cob, slice the leeks lengthwise then slice into half-moons only at the white end, and roughly chop or tear the herbs for a rustic look. While you’re preparing your veggies, preheat your oven to 450°.
- Place the veggies on a lined and greased cookie sheet. Make sure to spread them out evenly into a single layer. Generously drizzle olive oil over the veggies and add salt and pepper to taste. Roast them in the oven for 25 minutes or until the tomatoes have wilted and the veggies have browned.
- While the veggies are cooking, cook your pasta according to the box directions. Once the veggies and pasta are cooked, transfer both to a large sauté pan. Add more olive oil if the pasta seems dry. Sprinkle in the herbs and salt and pepper to taste. Serve immediately and enjoy!