Anyone who knows me well will tell you I am not very good at the whole ‘letting go’ business. I dwell on situations and conversations for months… Some times years.
I replay them in my head over and over again, think of what I could have said or done differently. I scold myself for not having done this or that differently. It exacerbates my anxiety but, unfortunately, it is not I can just turn off. I would love to, believe me… It is, however, something I have learned to live with, it’s part of who I am.
Seemingly, I can’t let go of the Summer produce bounty as we go into Autumn.
Sweater Weather is my favourite kind of weather, but I am a sucker for tomatoes, courgettes, green beans, corn, cherries, peaches and aubergines. So I prep and freeze as much as I can to ensure I can have little unseasonal fixes.
That said, I end up hoarding stuff in my freezer and need to quickly find ways to use it all – That’s how this pasta came about. A bout of making room for other things and the realisation that, no, I did not need another trip to the supermarket. Got to stop hoarding…
The slow roasted tomatoes and the corn were all in there just waiting to be used.
The first time I made it it was without tomatoes and I was light on the garlic… BAD idea!
So here’s version 2.0.
- 200gr tagliatelle (I used squid ink pasta as that is what I had, but plain tagliatelle will work too!)
- 2 cups slow roasted cherry tomatoes (defrosted if you were hiding them in the freezer like moi)
- 2 spring onions finely chopped
- 1 small onion finely chopped
- 2 big garlic cloves crushed
- Kernels of 2 corn ears previously blanched
- 1 cup of vegetable stock
- Salt to taste
- Juice of 1 lime
- 2 tbsp Extra virgin olive oil
- 1/4 cup parsley roughly chopped
- Heat 1 tablespoon (15 ml) of the oil in a frying pan over slow heat. Add the garlic and onion and sweat it until it is soft but not browned – About 5 minutes.
- Add the corn kernels and the stock and simmer for about 5 minutes.
- Taste the mixture and add salt if needed.
- Transfer the mixture to a food processor and puree until smooth.
- Return the corn cream to the pan and add the tomatoes
- Bring a pot of salted water and cook the pasta to be ‘al dente’ (1-2 minutes less than indicated in the pack)
- Add 4 tbsp of the pasta water to the crema
- Drain the pasta, add it to the frying pan and sauté over high heat for a minute or two until the cream fully coats the pasta.
- Turn off the heat, add the spring onions, remaining evoo, lime juice and parsley.
Keywords: pasta, vegetarian, Italian food