Pasta with corn, slow-roasted tomatoes, and garlic confitfound here
This is an excellent recipe to take advantage of the height of the summer vegetables but it is versatile enough to be made with some satisfactory results in the depths of winter. Since I had gotten in the habit of slow roasting both garlic and tomatoes regularly, I can actually whip this up at any time. Especially since I accidentally made too much garlic infused oil once and can even skip that step!
It's remarkably tasty for something with such basic ingredients. I say remarkably tasty as if I didn't make it for 3 days in a row, greedily going for seconds.
you need: oil, garlic, tomatoes, corn, roast tomatoes, sundried tomatoes, pasta
-Infuse oil with garlic. Set oil to simmer at a very low temperature with minced garlic pieces. The garlic should not get very golden-it should just get soft.
-Set tomatoes to roast in a 250F/120C oven in oil, salt and pepper, and some nice herbs if you've got them. It should take awhile for them to shrivel and darken-like 2 or 3 hours long.
-Dice the sundried tomatoes and rehydrate in the garlic oil.
-Smoosh the tomatoes and then let it roast for 10-15 minutes more.
-Cook the pasta.
-Break apart the garlic and put in a pot with the garlic oil, tomatoes (and their juices) and corn.
-Let the sauce warm up and add it to the pasta.