This pasta is my swan-song to the end of summer: slow roasted tomatoes, sweet corn, and fresh cheese. The butter is not mandatory, but it helps to bind the sauce together, and pushes the tagliatelle in the direction of a restaurant-rich pasta dish. I think toasty hazelnuts complement the dish, but you can substitute breadcrumbs–the point is to give the pasta a little crunch for textural diversity. If you don’t have access to fresh pasta, you can use dried; you’ll just have to boil it longer than the fresh stuff. <br /> <br />My suggestion is to roast the tomatoes the night before. They need so little attention, it’s no hardship to forget them in the oven once you get home from work. Pour yourself a cocktail. Before The Daily Show comes on, the tomatoes will be done–flavor concentrated and ready to burst. Any extra tomatoes should be served on buttered or ricotta-ed toast.

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