Tagliatelle with a slightly sweet tomato and corn sauce (plus seafood!)
There is too much to love about this pasta.
This dish highlights both the food of the sea and sweet summer farmer’s market vegetables! Win, win!
If you really dislike lobster, you can of course substitute shrimp for the lobster. My family always gets lobster at least once per summer (usually just once per summer!), and we usually boil a couple 1-1/4 pound ones. For this recipe, which serves about 4 people, I recommend using the meat of one 1-1/4 pound lobster.
The most essential ingredient in this dish is the sweet corn. Honestly, it adds the best flavor, and its sweetness offsets the slight acidity of the roasted tomatoes. Plus, summer sweet corn is in abundance in local farms. I especially like to take advantage of fresh local produce while its in season – mostly right now, smack in the middle of the summer!
If you’re just willing to spend money on the lobster (since fresh local seafood is a little pricy!), you can of course leave out the scallops in this recipe. Lobster with tomato sauce, fresh basil, and sweet corn is perfectly sufficient, but I just thought adding a different type of fish for a different bite would be delicious.
Bon appetite, and I’ll catch (no pun intended!) you in my next post!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Roasted Tomato Basil and Sweet Corn Lobster and Scallop Pasta
- 8 small tomatoes
- 1 teaspoon olive oil
- 2 sweet corn cobs, kernels only
- 1/2 teaspoon olive oil
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 3 cups tomato purée
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 3/4 cup white cooking wine
- 1/2 cup whole milk
- 2 cups cooked lobster pieces ((I boiled one fresh lobster, and then chopped the meat into bite-size pieces.))
- 1 tablespoon olive oil
- 1/2 pound scallops, chopped into bite-size pieces
- 1/2 pound linguine or fettuccine or spaghetti
- Preheat oven to 400 degrees F. Place tomatoes on baking sheet, and drizzle with 1 teaspoon of olive oil. Roast for 20 minutes until tomatoes burst. Set aside.
- In a small saucepan, sautée corn kernels with 1/2 teaspoon of olive oil until corn is tender, but slightly crunchy. Remove from heat, and set aside.
- In a separate small saucepan, eat 1 tablespoon of olive oil, and add chopped scallops. Sear scallops until golden brown and cooked thoroughly. Remove from heat, and set aside.
- In a large pot over medium-low heat, heat 1/2 cup of olive oil. Add garlic, and sautée until golden brown. Reduce heat to low, and add tomato purée, fresh basil, salt, pepper, cooking wine, and whole milk. Stir well. Meanwhile, boil water for pasta. Cook pasta to al dente according to package directions. Drain pasta, but preserve 1/2 cup of pasta water. Add pasta water to sauce, and stir well.
- Add cooked lobster and scallops to sauce. Add sautéed corn, and stir well. Add cooked pasta to sauce, and stir until pasta is evenly coated. Serve with roasted tomatoes, fresh basil, and additional sweet corn. Enjoy!
