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
Ingredients
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3
fresh corn cobs
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1 packet
good thick bacon
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5 handfuls
cherry tomatoes
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3 tablespoons
sliced garlic
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1 handful
chopped basil
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1 cup
freshly grated parmesan
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good olive oil
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1
box of curly pasta (i like DeCecco Cavatappi or Gemelli)
Directions
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Heat the oven to 375
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Scrape the corn cobs and their milk into a roasting pan
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Toss the tomatoes in with the corn
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Toss corn and tomatoes with 2 tablespoons of olive oil and the sliced garlic
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Roast corn and tomatoes for about 30 minutes
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Boil up some salty water
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Cut the bacon (easy with kitchen scissors) into 2 inch pieces and saute until just crispy, remove and drain on some paper towel
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Cut up the basil with scissors, I am not too neat and find the scissors somehow avoid the browning that a knife insists
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Boil the pasta while the tomatoes and corn cook
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Throw the drained pasta, hot corn and tomatoes, cooked bacon, and cut up basil into a nice large (preferably wooden) bowl
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Shower it all with tons of freshly grated parmesan cheese, some kosher or maldon salt and lots of fresh pepper
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Toss it, taste it, smile and go for a swim or a walk
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Come back anytime and enjoy....
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