Delicious blistered cherry tomatoes and sweet corn make for a tasty pasta dish.

INGREDIENTS

For the blistered cherry tomatoes

• 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

For the pasta

• 1 lb penne pasta
• 2 generous cups Blistered Cherry Tomatoes
• 6 cobs corn
• Handful torn fresh basil leaves Grated Parmesan, for serving

DIRECTIONS

For the blistered cherry tomatoes

1 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.

Makes: 4 to 6 cups

For the pasta

1 Bring a large pot of generously salted water to a boil. Cook the penne until al dente, about 8 minutes. Meanwhile, warm the Blistered Cherry Tomatoes over medium heat in a saucepan, then pour them into a large serving bowl. Cut the corn from the cobs and add it to the tomatoes.

2 Drain the pasta, reserving 1/3 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.

Serves: 4

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Excerpted from Food52 A New Way to Dinner by Amanda Hesser and Merrill Stubbs. Recipes Copyright © 2016 Amanda Hesser, Photography copyright © 2016 Rocky Luten and James Ransom. Excerpted by permission of Penguin Random House. All rights reserved.