That's nice. Well, I do like to eat, so I can't really blame her.
Time: 4 to 6 hours (mostly for roasting tomatoes)
For the roasted tomatoes:
2 1/2 pounds tomatoes (may be imperfect or overripe)
2 tablespoons olive oil
1 1/2 teaspoons salt
2 teaspoons sugar
For the assembly:
1 pound pasta like farfalle, penne or fusilli
4 to 6 cloves garlic, finely minced and mashed
2 tablespoons melted butter
2 tablespoons extra virgin olive oil
2 ears corn, lightly steamed
2 pints cherry or grape tomatoes (preferably low-acid orange or yellow), halved or quartered
12 ounces fresh mozzarella
1/4 cup grated Parmigiano-Reggiano
1 cup mixed herbs, torn into small pieces (mostly basil, with a little purple basil, orange mint, summer savory and parsley).
3. Stand ears of corn on end, and slice kernels from cobs. Add corn, cherry or grape tomatoes, mozzarella and Parmigiano-Reggiano to pasta-tomato mixture. Toss well. Add herbs, and toss again. Serve warm or at room temperature.
Yield: 6 to 8 servings.
Ok, so after I make a recipe, I always "tweak" it to my liking. Here are my thoughts on this particular delicious dish:
- Use 3 lbs of tomatoes, since you don't use the ends of the tomatoes, you want a bit more to work with, in my opinion.
- Omit the mint from the herb garnish. It was a bit overpowering, and the basil and parsley would be perfect.
- Whenever slicing kernels off a cob of corn, put the ear in a bowl, and kernels will be contained. Your dog may not be happy, but less mess to clean up! I'm kind of a messy cook, so I know these things....
- Realize that this dish is A) vegetarian, and B) a pasta salad, for the most part.
- Serve with broiled bread brushed with olive oil, yum!
In the famous, and now more-famous words of Julia, BON APPETIT!