Roasted Tomato and Fresh Mozzarella Pasta

Step 1

Prepare the Garlic Herb Roasted Tomatoes.

Step 2

Bring a medium-large pot of water to a rolling boil. Add 1 tablespoon salt and the pasta. Allow water to return to a boil, then cook pasta for 8-10 minutes or until al dente (If you're using a different type of pasta, follow the directions on the package).

Step 3

Reserve 1 cup of the pasta water then drain well, drizzle with 1 tablespoon extra virgin olive oil and stir to coat pasta with oil. (This will keep it from drying out until you’re ready to combine it with the other ingredients.) Set aside.

Step 4

While pasta is cooking, place corn in a large microwave-safe bowl and add 1 tablespoon of water. Cover the bowl with a plate and cook in the microwave on high for 5 minutes. Remove from microwave, carefully remove the plate to vent and wait till corn is cool enough to handle, then cut kernels from cobs. Cover and set aside.

Step 5

Allow pasta to cool for 20 minutes (this will keep the cheese from melting right away), then combine with about 2/3 of the tomatoes (reserve the rest) in a medium-large bowl, (be sure to scrape out all the good oil and herbs from the pan).

Step 6

Add corn, fresh mozzarella, remaining olive oil, salt, pepper and 1/4 cup of the pasta water. Stir gently to combine and add more pasta water to loosen a bit, if needed.

Step 7

Add one half of the basil and stir gently one more time. Top with the remaining tomatoes and basil. Warm slightly (1-2 minutes) in the microwave before serving or serve at room temperature.