Our garden got off to a bit of a slow start this year, as ‘Summer’ didn’t really kick in until late July. But after a few weeks of long, hot days, we are finally, thankfully, basking in tomato heaven.
This easy Summer pasta recipe takes full advantage of our August bounty.
Quick burst cherry tomatoes, sweet yellow corn, a few crumbles of tangy goat cheese, and a slathering of umami-rich miso butter, all atop perfectly al dente brown rice pasta… say hello to (late) Summer in a bowl!
This probably is obvious, but look for the sweetest cherry tomatoes you can find. As the tomatoes burst and soften during the cooking process, some of their flavorful tomato juices will seep into the butter and garlic, making up much of the “sauce,” so we want those juices to be really great.
I’m a big fan of Sun Gold cherry tomatoes; they grow like crazy in our Summer veggie garden. Super sweet, full of flavor, and very prolific – we enjoy them all Summer long, tossing the bright little tomatoes into salads and tomato sauces, and snacking straight off the vine.
Miso might be unexpected, but adds a subtle and welcome umami to the dish. Combined with the butter and sweet, seasonal veggies, this Summer pasta is bold and flavorful, despite its few ingredients.
I will add goat cheese to just about anything, but the mild tang and creaminess here, even with a light hand, is a nice complement to the sweetness of the corn and tomatoes. All around this screams August and it’s been on repeat lately. Enjoy!