Tomato Girl Summer

I’m eating tomatoes pretty much every day, sometimes twice a day, and usually corn on the cob is making an appearance somewhere on my menu each day as well. In the spirit of the La Dolce Vita, I decided to make a pasta with the two, and added a most magical ingredient – miso. 

If you’re new to miso, it’s fermented soybean paste that adds an incredible layer of umami richness to your cooking.  I highly recommend adding it to your refrigerator – I use it in all sorts of things, from marinades, salad dressings, I mix it with butter and put it on sweet potatoes, and it’s even the secret ingredient to my chocolate chip cookies.

Both the tomatoes and the corn are extremely sweet this time of year, so adding in the miso rounds out the dish and adds an extra “umphf” of flavor that makes it so you just can’t put your finger on why it’s so good.  (How would Italians say “je ne sais quoi?” Maybe “non so che?”) The little yellow tomatoes are so juicy, the corn gives an extra pop of texture, the addition of butter and cheese make it rich and creamy, the basil a pop of freshness – this pasta is so delicious, I actually had to make it two days in a row.  It’s also incredibly quick to prepare – I make the sauce in the time it takes for the spaghetti to boil.

Of course, it would only be right to pour a cold glass of white wine to go along side. I will tell you that the Kind of Wild chardonnay with this pasta is the maybe the best wine pairing to a meal that I’ve ever found. The umami of the miso really works with the acidity of the Chardonnay, not to mention its buttery flavors with the corn, just make for the absolute perfect pairing.  (Bonus: as with all Kind of Wild wines, it’s organic and zero sugar, just saying!)

Hope you enjoy this recipe as much as Ryan and I do, and I’m also including a tomato jam recipe that I posted earlier this week on Instagram.  I got so much response from it, I wanted to share it again in case you missed it.  I serve it on toasted bread and it is also great with some cheese, or on the side with eggs in the morning.

Here’s to an Endless Tomato Girl Summer!!

Spaghetti with Yellow Tomatoes and Corn

Easy 4 Servings 20 Minutes

Ingredients

• 1 pound spaghetti
• 1 pint small yellow tomatoes, cut in half
• 2 ears corn, cut from the cob
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, smashed
• 2 tablespoons white miso paste
• 2 tablespoons unsalted butter
• ¼ cup grated Pecorino Romano or Parmesan
• Handful fresh basil leaves, torn

Instructions

1. Bring a large pot of water to a boil. Season aggressively with salt.
2. Heat olive oil and garlic in a large skillet over medium heat for a minute or two. Add tomatoes and increase heat to medium high. Stir often, using a wooden spoon to break up the tomatoes and help release their juices. Reduce heat to medium low once the juices start to release.
3. When the pasta is a little more than halfway done, remove ½ cup pasta water and whisk with miso.
4. Stir in corn to tomatoes. Add miso pasta water. Increase heat to medium. Using tongs, transfer spaghetti directly into the skillet. It’s ok if there is more pasta water that comes with the spaghetti! Add butter. Use tongs to toss to combine, allowing the pasta to continue to cook for another minute or 2. Turn off heat. Stir in cheese and basil. Serve immediately.

Tomato Jam

Easy 4 Servings 10 Minutes

Ingredients

• 1 pint small tomatoes, cut in half
• 1 tablespoon extra virgin olive oil
• ¼ cup grated Pecorino Romano or Parmesan
• Dash of Salt and Pepper

Instructions

1. Cut little tomatoes (like grape or cherry or sungolds) in half.
2. Heat EVOO in a saucepan over medium high heat, stir in tomatoes, cook about 1-2 minutes while using a wooden spoon to break them up.
3. Season with salt and pepper. Reduce heat to low. Cook 20-25 minutes, stirring often, until a jammy consistency.
4. Serve on toasted crusty bread 🍞