Home made pasta with corn, tomatoes, and garlic confit - This is a great summer meal and super easy to do. First I made the garlic confit by taking 12 unpeeled cloves, making a small hole in each one, then popping them into a saucepan with about 1/2 cup of olive oil. Brought it to a boil, then turned the heat down to a simmer and let the garlic mellow away for about 15 minutes. Your knife should slide easily into the cloves and thats how you know theyre done. Let the garlic and oil cool. Once the garlic could be handled, I put about 5 tablespoons of the oil into a large saute pan and squeezed out the garlic from their skins. Gave the cloves a good mash with the back of my wooden spoon, then turned the flame to a medium heat. With the oil hot, I dumped in some diced tomatoes, corn, and a pinch of salt. After cooking the pasta, I strained it and dumped it into the sauce. Gave it a good mix, then onto the plate and garnished with some fresh basil. So, so good! There was a bit of sauce left over and we ate it as a quasi-bruschetta the next day on some lightly toasted bread. Will definitely do this dish again.
Posted on: Sun, 13 Jul 2014 16:48:56 +0000
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