Recipe of the week: The perfect summer pasta salad

What to do with all those fresh tomatoes you couldn’t resist buying at the farmers’ market? asks Celia Barbour in The New York Times. Of course, you couldn’t help yourself, because “they looked so outrageously beautiful.” You may even have a few extra ears of corn lying about. The answer needn’t be yet another bland summertime pasta salad. Over the years, this recipe has won “legions of fans of all ages.”

Recipe of the week

Summer Pasta

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For the roasted tomatoes:

2-1/2 lbs tomatoes (may be imperfect or overripe)

2 tbsp olive oil

1-1/2 tsp salt

2 tsp sugar

For the assembly:

Salt

1 lb pasta such as penne or fusilli

4 to 6 cloves garlic, finely minced and mashed

2 tbsp melted butter

2 tbsp extra-virgin olive oil

2 ears corn, raw (if very fresh) or lightly steamed

2 pints cherry or grape tomatoes, halved or quartered

12 oz fresh mozzarella

1/4 cup grated Parmigiano-Reggiano

1 cup mixed herbs, torn into small pieces (basil, orange mint, summer

savory, parsley)

For the roasted tomatoes: Heat oven to 275 degrees. Line large baking sheet with parchment paper. Cut tomatoes into slices about 3/4 inch thick, reserving ends for another use. Lay slices on baking sheet, brush with olive oil. Sprinkle with salt and sugar. Bake 15 minutes; reduce heat to 200 degrees. Continue baking, turning halfway through, until tomatoes are shrunken and chewy but not crisp, 4 to 6 hours. (They may be started

in the evening and finished the next morning. After partial baking, turn off oven, leaving door closed. In morning, if tomatoes are not done, reheat oven and continue roasting.)

For assembly: Bring large pot of lightly salted water to boil. Add pasta; cook until al dente. Meanwhile, chop roasted tomatoes very finely until they are almost a paste. Place in large serving bowl; add garlic, butter, olive oil. When pasta is cooked drain well; add to bowl while still hot. Toss well.

Stand ears of corn on end, slice kernels from cobs. Add corn, cherry or grape tomatoes, mozzarella, Parmigiano-Reggiano to pasta-tomato mixture. Toss well. Add herbs; toss again. Serve warm or at room temperature. Serves 6–8.