'Ode to Summer' Pasta

"By all these lovely tokens

September days are here,

With summer’s best of weather

And autumn’s best of cheer.

But none of all this beauty

Which floods the earth and air

Is unto me the secret

Which makes September fair."

September, By Helen Hunt Jackson

"September days have the warmth of summer in their briefer hours, but in their lengthening evenings a prophetic breath of autumn."  

September Days, By Rowland E. Robinson   

Summer is coming to an end (or has already for many of us) and what better way then to celebrate with some of its most prized possessions like tomatoes and late summer sweet corn. Besides the time for roasting/grilling the tomatoes and corn, this dish comes together super quick after those are taken care of.  In its simplicity of ingredients, the flavors of the tomatoes and corn are allowed to take the main stage, which is the whole premise of this Ode to Summer Pasta dish.  Enjoy!  

The Ingredients:

1 lb Pasta (I used orecchiette pasta)
2 lbs Mixed Medley Cherry Tomatoes
1/4 Cup Olive Oil
1 Teaspoon Crushed Garlic - or 2-3 cloves
2 Cups Cucumber,
2 large ears corn, roasted, grilled or smoked
Smoked Paprika
Salted Butter
Feta Cheese (add as much or as little as you desire)
Fresh Basil, torn (add as much or as little as you desire)
Olive Oil + Balsamic Vinegar for drizzle
Kosher Salt + Fresh Ground Pepper to taste

The Steps:

1) In a baking pan/dish, add the tomatoes, olive oil and sprinkle salt and pepper.  Roast at 400...in the last 15 minutes or so of cooking, add the garlic. Roast for about 35-45 minutes or until the tomatoes have burst and are a bit caramelized. Set aside.  I made these a couple days ahead, when I had some extra time, as they keep well in the fridge.  Make sure to keep all of the oil and liquids with the tomatoes too!! Just pull out a couple hours before serving to bring to room temperature.   

2) I had some extra smoked grilled corn ready to go from dinner the night before.  You can roast it simultaneously with the tomatoes in the oven or plan to grill some extra corn with a different dinner.

To roast/grill/smoke corn...rub some salted butter over the corn, then sprinkle with some smoked paprika, salt + pepper, and wrap each in tin foil.  Roast in oven about 20-25 min at 400-turning once. Grill with same prep method and grill for about 15-20 min, turning occasionally. If you have a Smoker Grill (like a Traeger, which is what I did) use the same prep method and grill at about 350 for about 30-40 minutes.  Mine had some charring even through use of the foil which was perfect.

3) While the tomatoes/corn are cooking, cook your pasta.  Rinse with cool water, drain, set aside in bowl, and drizzle with olive oil.  Also cut your cucumbers at this time.

4) When the corn is done, allow to cool then cut off the kernels. Assemble pasta, by gently tossing in all of the tomatoes (include the oil + liquids from tomatoes too).  Add in the cucumbers, corn, feta cheese and torn basil. I drizzled some balsamic vinegar around the pasta and then did another light sprinkle of salt and fresh ground pepper to finish.