1 lb. box penne
6 whole shallots, peeled and quartered
10 garlic cloves, peeled
3/4 cup olive oil
2 ears sweet corn
5 tomatoes, chunked
1 pint cherry tomatoes
salted water for pasta
salt & pepper, to taste
1 cup Italian cheese blend
basil, chopped

Preheat oven to 370 degrees. Toss garlic and shallots in 1/2 cup olive oil and roast for 45 minutes. Meanwhile, prepare the penne in salted water per instructions on the box.

Remove kernels from cob and saute in remaining 1/4 cup olive oil, about 3 minutes, until light brown. Throw in all the tomatoes and cook for another 3 minutes.

Toss together all the ingredients and top with cheese and basil.