Quogue Summer Pasta

By wingirl • August 4, 2011 • 1 Comments

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Author Notes: This is one of those recipes I keep coming back to - its good hot, warm, or room temperature. We always have a full house in the summer and I love that everyone is still thrilled for leftovers the next day. I dump all my favorite summer ingredients in and it never fails! The recipe easily takes to variation and I often serve it with grilled shrimp on the side but its not crucial - with a good crusty bread doused in olive oil, its a complete meal. - wingirl

Serves 6 generously

3 fresh corn cobs
1 packet good thick bacon
5 handfuls cherry tomatoes
3 tablespoons sliced garlic
1 handful chopped basil
1 cup freshly grated parmesan
good olive oil
1 box of curly pasta (i like DeCecco Cavatappi or Gemelli)

Heat the oven to 375
Scrape the corn cobs and their milk into a roasting pan
Toss the tomatoes in with the corn
Toss corn and tomatoes with 2 tablespoons of olive oil and the sliced garlic
Roast corn and tomatoes for about 30 minutes
Boil up some salty water
Cut the bacon (easy with kitchen scissors) into 2 inch pieces and saute until just crispy, remove and drain on some paper towel
Cut up the basil with scissors, I am not too neat and find the scissors somehow avoid the browning that a knife insists
Boil the pasta while the tomatoes and corn cook
Throw the drained pasta, hot corn and tomatoes, cooked bacon, and cut up basil into a nice large (preferably wooden) bowl
Shower it all with tons of freshly grated parmesan cheese, some kosher or maldon salt and lots of fresh pepper
Toss it, taste it, smile and go for a swim or a walk
Come back anytime and enjoy....