Yellow cherry tomatoes from the farmer’s market in Northport are as sweet as sugar. For this dish, I roasted a pint of them turning them into a light sauce to complement fresh local corn and yellow squash. We added the arugula right at the end for some green and it gently wilted from the heat of the pasta. Summer-y perfection!
1 pint of fresh yellow cherry tomatoes
1 large onion
1 yellow squash
3 ears of fresh corn
1 1/2 lbs. brown rice fusilli
Olive oil
Salt
A few handfuls of baby arugula
(makes 4 big servings)
Preheat oven to 300. Coat the tomatoes with olive oil and salt, place them on a baking sheet, and roast for at least 40 minutes, they should look a little wrinkly!
Get the pasta going.
Slice the onion into semi circles and saute in olive oil with a little salt until they are translucent. Cut the yellow squash in half, then into semi circles, and add them into the onions. Let these cook for a few minutes. Cut the corn off the cob, add it in, with a dash of salt, and saute until it is nice and bright.
When the corn looks done, add in the tomatoes (oil and drippings from the baking sheet too.) Stir around breaking up the tomatoes with your tongs, letting them just melt away. This is good for two reasons (1) you won’t get the surprise bite of tomato shooting out very hot juice and (2) the roasted goodness from the inside coats the pasta for the perfect no-sauce sauce.
Drain the pasta and then combine with the sauce. Add in a handful of baby arugula and let the heat of the pasta wilt it. Enjoy!