This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
Ingredients:
1 1/2 pounds tomatoes, cut into 1-inch pieces 1/2 cup extra virgin olive oil plus 3 tablespoons for tossing Sea salt and freshly ground black pepper 1/3 cup freshly grated Pecorino Romano, plus more for serving 1/3 cup coarse bread crumbs 4 ears corn, husked 1 pound penne
Preparation:
Preheat oven to 435 degrees. Line a rimmed baking sheet with the tomato pieces. Pour 1/2 cup olive oil on top. Season with salt and pepper, dust with cheese and bread crumbs and then bake until tomatoes have wilted, about 30 minutes, and the ones on the edges are caramelized.
While tomatoes are roasting, bring a large saucepan of water to a boil. Season with enough salt so that it tastes like sea water. When it comes to a boil, add corn and turn off the heat. Let sit 3 minutes. Remove corn from water and scrape kernels and any juices from the cob into a bowl.
Return water to a boil and add penne. Cook until al dente. Scoop out 1 cup pasta cooking water and reserve.
Drain pasta and return to saucepan. Scrape tomatoes and any pan juices into the pot, along with the corn. Place over medium heat and toss together, adding a few tablespoons of olive oil. Check for salt. Add a little pasta water if needed. Serve in shallow bowls and add grated cheese at the table.