Summer Pasta Salad

• For roasted tomatoes:
• 2.5 lb tomatoes
• 2 tbspn olive oil
• 1.5 tspn salt
• 2 tspn sugar
• For assembly:
• Salt
• 1 pound pasta like farfalle, penne or fusili
• 4-6 cloves garlic finely minced and mashed
• 2 tbspn melted butter
• 2 tbspn extra virgin olive oil
• 2 ears corn, raw if very fresh, or lightly steamed
• 2 pints cherry or grape tomatoes (orange/yellow) halved or quartered
• 12 oz fresh mozzarella
• 0.25 cup parmigiano- reggiano
• 1 cup mixed herbs, torn into small pieces (mostly basil with a little purple basil, orange mint etc.)

1. For the roasted tomatoes:
2. Heat oven to 275 deg
3. Line a large baking sheet with parchment paper
4. Cut tomatoes into slices about 3/4 inch thick, reserving ends for another use. Lay slices on baking sheet, and brush with olive oil. Sprinkle with salt and sugar. Bake 15 min.
5. Reeduce heat to 200 degees. Continue baking, turning halfway thru, until tomatoes are shrunken and chewy but not crisp - 4-6 hours. They may be started in the evening and finished the next morning. After partial baking, turn off oven, leaving door closed. In the morning, if tomatoes are not done, reheat oven and continue roasting.)
6. For assembly: Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente. Chop roasted tomatoes very finely until they re almost a paste. Place in a large serving bowl, and add garlic, butter and olive oil When pasta is cooked drain well, and add to the bowl while still hot. Towss well. Stand ears of corn on end and slike kernels from cobs. Add corn, cherry or grape tomatoes, mozzarella and Parm. to pasta tomata mix. Toss well. Add herbs and toss again. Serve warm or at room temp.

tomatoes, tomatoes, olive oil, salt, sugar, salt, pasta, garlic, butter, olive oil, corn, pints cherry, mozzarella, parmigiano reggiano, mixed herbs

Taken from www.epicurious.com/recipes/member/views/summer-pasta-salad-1223557 (may not work)