Sunday Pasta: Roasted Tomato, Corn, Ricotta

On Sundays I make pasta. It’s not overly planned or anything, but over time I realized this was become a routine. It makes sense. After a weekend of moving all around the city and most likely eating out a lot, this is my time to regroup and unwind. I always have a bunch of veggies from my CSA and and I visited the farmer’s market earlier in the day for more provisions. Pasta is just my go to. It’s comforting and easy. I know it’s the perfect base for experimenting with any of those veggies or new ingredients. Carbs schmarbs. The kitchen calls.

Cupcakes for Breakfast: Pasta with Roasted Tomato, Corn, Spinach and Ricotta

This pasta celebrates the seasons changing. The corn is still so fresh and summery. Tomato season is almost over, so while I can, I like to roast them for some fall-flavor. Ricotta from Blue Ridge Dairy is so creamy and light. I love knowing about where these ingredients come from and that they all end up working together to create something new and exciting to devour.

I take my time and sip wine while cooking. Between steps, I bob in and out of the kitchen, cleaning a little and getting ready for the week. Coming back to the stove slows me down. Maybe I’m crazy that making a big mess is a way to wind down but I love it. It fuels me. It’s my time. And even though I always cook enough for small dinner party, usually I’m pretty happy that it’s just me. Sunday nights with me and my pasta.

Cupcakes for Breakfast: Pasta with Roasted Tomato, Corn, Spinach and Ricotta

As you’ve read before, I don’t really do recipes for pasta. Because I never measure anything out really I think with repetition, you’ll be able to come up with something great yourself too. Here’s my non-recipe recipe:

Pasta with Roasted Tomato, Corn, Spinach and Ricotta

Preheat oven to 300° and throw a pot of water on the stove to boil for the pasta. On a baking sheet, toss golden cherry tomatoes and whole garlic cloves with olive oil, salt, and pepper. Roast until soft about an hour or you’ve run out of patience. Meanwhile, heat some olive oil and butter in a pan on the stove. Cut corn off the cob and toss in the pan. Cook for a while until soft. Toss in some fresh spinach (cause you have it and you should eat something green) and cook down. Now’s about the time you should probably cook your pasta. I typically use cappellini, but I think bowties would be nice with this too. Remove tomatoes from the oven and pour into the pan, juices and all. I removed the whole garlic, chopped, and returned it to the pan. Toss with pasta and fresh ricotta. Best eaten on the couch watching West Wing season 4.

5 thoughts on “Sunday Pasta: Roasted Tomato, Corn, Ricotta

  1. Nancy Pollard

    We have been reading your blog for a while, and this recipe is going to be dinner tomorrow. Have even roasted tomatoes on hand using Recipe from domenicacooks.com

    Nancy

  2. Pingback: Happy Weekend | Cupcakes for Breakfast

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>