by Sarah Steimer
- 6 cloves garlic
- 1/4 cup olive oil
- 1 pint cherry tomatoes
- 3-4 fresh herb sprigs (I used thyme and basil)
- kernels from 2 small-medium ears corn
- 1/2 pound pasta
- a few tablespoons parsley leaves, torn
Puncture a tiny hole in each of the garlic cloves. Place the cloves in a small pot with the olive oil. Bring the oil to a light boil, then turn the heat down as low as possible. Simmer for about 10-15 minutes, or until the cloves are soft and easily pierce with a knife. Set the pot aside.
Preheat the oven to 250 degrees.
Cover a sheet pan with parchment paper and place the whole tomatoes and herbs on the pan. Take about 1/2 tablespoon or so of the garlic oil and drizzle over the tomatoes and herbs, then season with a pinch of salt. Roast for about 2-2 1/2 hours, or until they’re shriveled up and darkened in color. Remove from the oven and carefully smash the tomatoes with the back of a wooden spoon. Roast for another 15 minutes. Once done, remove any tough sticks from the herbs and crumble the leaves over the tomatoes.
Cook the pasta in well-salted water until al dente. Drain the pasta and add to a bowl with the tomatoes, herbs, corn and garlic. Add a few tablespoons of the garlic oil and toss. Taste and adjust the salt and garlic oil. Garnish with parsley.
Makes about 2-3 servings.
Recipe adapted from: Food52