Roasted Corn Pasta

Corn Pasta with Rosted Garlic (from A Little Bit Crunchy A Little Bit Rock and Roll)


2 ears grilled corn, kernels removed

5 cloves garlic with the skins left on

2 tablespoons butter

2 tablespoons olive oil

1/4 teaspoon crushed red pepper (optional)

1/2 cup flat leaf parsley, washed and chopped

1 lb. pasta

sea salt and cracked pepper to taste

fresh Parmesan cheese for topping

Optional:

1-2 cups shredded fresh spinach

2-3 chopped yellow (or any color) tomatoes 


Boil the pasta in salted water until al dente. Drain the pasta and reserve about 1 cup of the pasta water.  Return the pasta to the pot and toss with the butter, olive oil and some salt and pepper.  Stir and cover loosely with a lid.


On a hot skillet, roast the cloves of garlic, in their paper skin, until they become black on all sides.  (Flipping as needed.)  Remove from pan and allow them to cool. When cool enough to handle, remove the skins and chop.


In a large pan, melt 1 tablespoon butter and 1 tablespoon olive oil.  Add the chopped garlic, crushed red pepper flakes and about 1/2 cup of the reserved cooking water. Simmer 5 minutes. 


Add the corn kernels (and chopped tomatoes and shredded spinach, if you're using them).  Continue to cook until heated through.  Add the remaining water if you want more of a sauce. Sprinkle with the parsley and adjust the sauce for seasoning. 


Toss sauce into the reserved pasta and serve with Parmesan cheese. 

Comments