PENNE with Blistered Cherry Tomatoes & Corn

Blistered CHERRY TOMATOES

Drain the pasta, reserving

13 cup of the pasta cooking water, and add it to the tomatoes and corn. Fold it all together – the heat of the pasta should soften the corn, and the tomato juices should blanket the pasta like a salad dressing. If it’s at all dry, add a little oil and some pasta water. Stir in the basil. Serve the pasta in wide, shallow bowls and pass the Parmesan at the table.

BLISTERED CHERRY TOMATOES

MAKES 4 TO 6 CUPS 12 cups tiny, sweet cherry tomatoes, such as Sun Gold

6 cloves garlic, lightly smashed Extra-virgin olive oil, for roasting Coarse salt to taste Heat the oven to 425°F. Place the tomatoes onto two heavy rimmed baking sheets or roasting pans; they should fit in a single layer (if not, add a third pan). Add the garlic. Pour a generous layer of olive oil over the tomatoes, enough so that a thin layer of oil pools in the baking sheet. Season generously with salt. Bake until the tomatoes are blistered and deflated and release their juices, 20 to 30 minutes. Remove from the oven, discard the garlic, and let cool. Make sure to save all the oily juices! Store in a container in the fridge for up to 10 days.