Spaghetti with Roasted Sweet Corn and Cherry Tomatoes

This bright, simple pasta celebrates late-summer produce with a rustic twist: sweet roasted corn kernels and blistered cherry tomatoes tossed with whole wheat spaghetti. The result is a satisfying weeknight meal that feels both comforting and fresh. It’s quick to pull together, pantry-friendly, and balanced with whole grain noodles and a drizzle of extra virgin olive oil. Use the freshest tomatoes and herbs you can find—the difference is delicious.

Why you’ll love this recipe

• Quick and simple: Minimal prep and one roasting step make this easy for busy evenings.
• Whole grain pasta: 8 ounces of whole wheat spaghetti provides a nutty backbone and keeps the dish hearty.
• Bright flavor: Roasted corn adds sweetness while cherry tomatoes bring acidity and juiciness.
• Fresh herbs: A small sprinkle of mixed Italian herbs gives an herbaceous lift without overpowering the vegetables.

Ingredients

• 8 oz whole wheat spaghetti noodles, cooked according to package directions, rinsed and drained
• 2 ears corn, husks removed
• 1 pint (about 2 cups) cherry tomatoes
• 1/3 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh Italian herbs (oregano, rosemary, marjoram, thyme, basil, sage, etc.)

Equipment

• Baking sheet
• Large pot for pasta
• Large bowl for tossing
• Sharp knife and cutting board
• Tongs or pasta fork

Prep and roast: step-by-step

Roasting concentrates the corn’s natural sugars and gives the tomatoes a gentle burst of flavor. Follow these clear steps for even cooking and the best texture.

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it so the vegetables won’t stick.
2. Stand each ear of corn on its end and carefully slice the kernels off with a sharp knife. Aim to get as close to the cob as possible without cutting into it. Place the corn kernels on the prepared baking sheet.
3. Scatter the pint of cherry tomatoes across the same baking sheet with the corn kernels so they roast together.
4. Drizzle the 1/3 cup extra virgin olive oil evenly over the corn and tomatoes. Use your hands or a spoon to toss the vegetables so they are lightly coated in oil.
5. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper over the vegetables and toss again to distribute the seasonings.
6. Spread the corn and tomatoes into a single layer to encourage even roasting. Slide the baking sheet into the preheated oven.
7. Roast until the corn develops a few golden-brown spots and the tomatoes begin to blister and soften, about 15–20 minutes. Halfway through, give the pan a quick shake or use a spatula to turn the vegetables so they roast evenly.

Cook the pasta

1. While the vegetables roast, bring a large pot of salted water to a rolling boil.
2. Add the 8 oz whole wheat spaghetti noodles and cook according to package directions until al dente.
3. Drain the pasta in a colander, then rinse briefly under cool water to stop the cooking and prevent sticking. Shake well to remove excess water.

Bring it together

1. Transfer the roasted corn and blistered cherry tomatoes to a large bowl. If any tomatoes have burst open, include those flavorful juices in the bowl.
2. Add the drained, rinsed whole wheat spaghetti to the bowl with the roasted vegetables.
3. Pour any remaining olive oil from the baking sheet or add a touch more extra virgin olive oil if the pasta looks dry—keep the balance light so the vegetables remain the stars.
4. Toss gently with tongs or two forks so the spaghetti is evenly coated and the corn and tomatoes are distributed throughout the pasta.
5. Add 2 tablespoons grated Parmesan cheese and 2 tablespoons chopped fresh Italian herbs. Toss once more to combine and evenly distribute the cheese and herbs.
6. Taste and adjust seasoning if needed, adding a pinch more salt or a crack more black pepper to suit your preference.

Serving suggestions

Serve warm with an extra sprinkle of grated Parmesan and a few whole herb leaves for garnish. This spaghetti pairs nicely with a crisp green salad or a simple side of sautéed greens for extra color and nutrients. Leftovers keep well in the fridge for up to 2 days and reheat gently in a skillet to preserve texture.

Variations and tips

• Make it citrusy: Add a squeeze of lemon juice just before serving to brighten the flavors.
• Boost the protein: Stir in a can of rinsed beans (white beans or chickpeas) for a vegetarian-friendly protein boost.
• Extra heat: Add a pinch of red pepper flakes when tossing if you like a touch of spice.
• Herb swaps: Use whatever fresh herbs you have on hand—basil and oregano are particularly complementary.
• Texture note: Roasting at a high temperature helps caramelize the corn and blister the tomatoes. Keep an eye on the pan toward the end to prevent over-browning.

Flavor profile

This dish balances the nutty whole wheat spaghetti with the sweet, caramelized corn and the bright acidity of blistered cherry tomatoes. The extra virgin olive oil brings a smooth mouthfeel, while the Parmesan adds a savory, salty finish. Fresh Italian herbs lift the dish and add an aromatic layer that ties everything together.

Final notes

Simple swaps and small tweaks can tailor this recipe to your pantry and tastes, but the core idea stays the same: roasted sweet corn and cherry tomatoes paired with whole wheat spaghetti create a satisfying, vegetable-forward meal that’s both wholesome and quick. Make this one when you want a fuss-free dinner that still feels special.

Spaghetti with Roasted Sweet Corn and Cherry Tomatoes

A light, summery spaghetti tossed with roasted cherry tomatoes, sweet corn, fresh herbs, and Parmesan.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz whole wheat spaghetti noodles cooked according to package directions, rinsed and drained
• 2 ears corn husks removed
• 1 pint cherry tomatoes about 2 cups
• 1/3 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh Italian herbs such as oregano, rosemary, marjoram, thyme, basil, or sage

Equipment

• Baking Sheet
• Aluminum Foil
• Large Pot
• Colander
• Sharp Knife
• Mixing Bowl
• Tongs

Method

 

1. Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil.
2. Arrange the cherry tomatoes on the prepared baking sheet, drizzle with about 1 to 2 tablespoons of the olive oil, and roast for 10–15 minutes until the skins collapse and begin to brown; remove and set aside.
3. Wrap each ear of corn in aluminum foil (or leave in husks) and place on the baking sheet; roast alongside the tomatoes or separately for 20–25 minutes until tender. Remove and let cool slightly, then cut the kernels from the cobs with a sharp knife.
4. While the vegetables roast, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente. Drain and rinse briefly, then return to the pot or a large bowl.
5. Whisk together the remaining olive oil (use the remainder of the 1/3 cup), salt, and black pepper. Toss the hot pasta with the olive oil mixture until evenly coated.
6. Add the grated Parmesan, chopped fresh Italian herbs, roasted cherry tomatoes, and roasted corn kernels to the pasta; toss gently to combine.
7. Serve immediately, optionally garnished with extra herbs or Parmesan.

Notes

• Roast tomatoes until they just begin to brown for the best flavor.
• You can leave corn in husks or wrap in foil before roasting.
• Use a mix of fresh herbs for brighter flavor.
• Cook pasta to al dente so it holds up when tossed.