Pasta with Corn, Slow-Cooked Tomatoes, and Garlic Confit

Pasta with Corn, Slow-Cooked Tomatoes, and Garlic Confit might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 968 calories, 20g of protein, and 52g of fat. For $4.27 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe from Food52 has 150 fans. It is a good option if you're following a dairy free diet. If you have parsley leaves, kosher salt, garlic oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is super. Similar recipes are Roast Beef with Slow-Cooked Tomatoes and Garlic, Pasta with Slow-Roasted Tomatoes, Garlic & Parmesan, and Slow-cooked tomatoes.

Servings: 4

 

Ingredients:

2 pints cherry tomatoes (any size, color, shape)

3 ears yellow or white corn

6 sprigs fresh herbs (any combination of thyme, rosemary, tarragon, sage)

12 cloves garlic, unpeeled (for the garlic confit)

1 tablespoon garlic oil (from the pot of garlic confit)

5 tablespoons garlic oil (again, from the garlic confit)

1/4 teaspoon kosher salt

1 teaspoon kosher salt

1/2 cup extra-virgin olive oil

1/3 cup parsley leaves

1 pound pasta

Equipment:

knife

frying pan

pot

baking paper

baking sheet

oven

wooden spoon

bowl

Cooking instruction summary:

With a paring knife, puncture a tiny hole in each clove of garlic. Place cloves in a small pot and cover with the olive oil. If the cloves aren't completely covered, add a splash more oil. Bring to a boil. Turn down as low as the flame will go. Simmer until a paring knife slides in easily (about 15 to 20 minutes). Take off the heat and cool in the pan. Set aside. Preheat oven to 250 F. Prepare your sheet pan. I use a full-size cookie sheet covered with a Silpat or parchment paper. But If you have a nice and clean nonstick sheet pan, there's no need to cover it. Place the whole tomatoes on the pan and toss with garlic oil (just scoop it right out of your garlic confit pot), salt, and herbs. Place in the preheated oven. Check after 1 1/2 hours to make sure they're not burning. Take them out of the oven when they've shriveled up and darkened in color. They should still be moist inside. This takes 2 to 3 hours. Remove form the oven and smoosh them with the back of a wooden spoon (careful, they will squirt you!) and cook them for another 15 minutes. Remove from the oven. Rub the herb sprigs between your hands, sprinkling the dried leaves down onto the tomatoes. Discard any tough sticks. Gently mix. Set aside. Shuck your corn. Get a large and wide bowl. Hold an ear of corn by the stem end with the opposite tip pressing down into the center of the bowl. Using a very sharp knife (serrated works well), saw the knife back and forth, working your way from the stem end down towards the bowl, cutting the corn kernels away from the cob as you go. Try to remove just the kernel layer (almost like a corn kernel rug). You dont want to cut out tough chunks of the cob, so make sure the knife moves straight down without digging too deep. Rotate the ear and cut down again. Keep rotating and cutting off the kernels until the cob is bare. Turn the knife around and milk the corn by rubbing the dull side of the knife up and down the cob all the way around. Repeat all steps with the other ears of corn. Set aside. Place a large pot of water on high heat for the pasta. Add salt. While waiting for the water to boil, spoon 5 tablespoons garlic oil (from the cooled pot of garlic confit) into a medium-sized pot. Squeeze all garlic cloves out of their skins into the oil in the pot. With the back of a wooden spoon, break the cloves apart a bit into the olive oil. Warm for 30 seconds on medium heat. Add corn and salt. Cook for 2 minutes, stirring constantly. Turn heat down to low. Add tomatoes. Stir for one minute. Taste. It will probably need a bit more salt. Adjust as needed. Pour into a large serving bowl. Set aside. When the water is boiling, slide in your pasta. Cook until al dente. Add drained pasta to the tomato/corn/garlic mixture. Toss. Add a few more splashes of garlic oil. Taste. Add more salt or garlic oi as needed. Garnish with parsley leaves. Serve immediately.

 

Step by step:


1. With a paring knife, puncture a tiny hole in each clove of garlic.

2. Place cloves in a small pot and cover with the olive oil. If the cloves aren't completely covered, add a splash more oil. Bring to a boil. Turn down as low as the flame will go. Simmer until a paring knife slides in easily (about 15 to 20 minutes). Take off the heat and cool in the pan. Set aside.

3. Preheat oven to 250 F. Prepare your sheet pan. I use a full-size cookie sheet covered with a Silpat or parchment paper. But If you have a nice and clean nonstick sheet pan, there's no need to cover it.

4. Place the whole tomatoes on the pan and toss with garlic oil (just scoop it right out of your garlic confit pot), salt, and herbs.

5. Place in the preheated oven. Check after 1 1/2 hours to make sure they're not burning. Take them out of the oven when they've shriveled up and darkened in color. They should still be moist inside. This takes 2 to 3 hours.

6. Remove form the oven and smoosh them with the back of a wooden spoon (careful, they will squirt you!) and cook them for another 15 minutes.

7. Remove from the oven. Rub the herb sprigs between your hands, sprinkling the dried leaves down onto the tomatoes. Discard any tough sticks. Gently mix. Set aside.

8. Shuck your corn. Get a large and wide bowl. Hold an ear of corn by the stem end with the opposite tip pressing down into the center of the bowl. Using a very sharp knife (serrated works well), saw the knife back and forth, working your way from the stem end down towards the bowl, cutting the corn kernels away from the cob as you go. Try to remove just the kernel layer (almost like a corn kernel rug). You dont want to cut out tough chunks of the cob, so make sure the knife moves straight down without digging too deep. Rotate the ear and cut down again. Keep rotating and cutting off the kernels until the cob is bare. Turn the knife around and milk the corn by rubbing the dull side of the knife up and down the cob all the way around. Repeat all steps with the other ears of corn. Set aside.

9. Place a large pot of water on high heat for the pasta.

10. Add salt.

11. While waiting for the water to boil, spoon 5 tablespoons garlic oil (from the cooled pot of garlic confit) into a medium-sized pot. Squeeze all garlic cloves out of their skins into the oil in the pot. With the back of a wooden spoon, break the cloves apart a bit into the olive oil. Warm for 30 seconds on medium heat.

12. Add corn and salt. Cook for 2 minutes, stirring constantly. Turn heat down to low.

13. Add tomatoes. Stir for one minute. Taste. It will probably need a bit more salt. Adjust as needed.

14. Pour into a large serving bowl. Set aside.

15. When the water is boiling, slide in your pasta. Cook until al dente.

16. Add drained pasta to the tomato/corn/garlic mixture. Toss.

17. Add a few more splashes of garlic oil. Taste.

18. Add more salt or garlic oi as needed.

19. Garnish with parsley leaves.

20. Serve immediately.


Nutrition Information:

Quickview
961k Calories
20g Protein
50g Total Fat
110g Carbs
46% Health Score
Limit These
Calories
961k
48%

Fat
50g
78%

  Saturated Fat
7g
45%

Carbohydrates
110g
37%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
775mg
34%

Get Enough Of These
Protein
20g
40%

Vitamin K
142µg
136%

Selenium
74µg
106%

Vitamin C
69mg
85%

Manganese
1mg
78%

Vitamin E
8mg
56%

Vitamin A
1831IU
37%

Phosphorus
358mg
36%

Potassium
1023mg
29%

Copper
0.58mg
29%

Fiber
7g
28%

Magnesium
111mg
28%

Vitamin B6
0.53mg
26%

Iron
4mg
24%

Vitamin B3
4mg
23%

Folate
89µg
22%

Vitamin B1
0.32mg
21%

Zinc
2mg
16%

Vitamin B5
1mg
14%

Vitamin B2
0.17mg
10%

Calcium
77mg
8%

covered percent of daily need
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