Author Notes
This is a delicious Italian pasta recipe, that my whole family can't wait to eat, this recipe screams summer and all good things, the saltiness of the pancetta and the crunchiness of the corn and celery all mixed together with pasta, mozzarella and cherry tomatoes, and of course the fresh herbs and olive oil. Perfection on a plate. —An Italian in my kitchen
Ingredients
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4 cups
cooked bow pasta
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1 cup
chopped fresh mozzarella
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1 cup
sweet corn (canned or sweet corn kernels cooked)
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22
cherry tomatoes (cut in half)
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1 cup
chopped pancetta
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1
stalk of celery chopped
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5
fresh basil leaves (chopped)
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1 1/2 teaspoons
oregano
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1/4 teaspoon
salt
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1/4 teaspoon
olive oil (good quality)
Directions
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In a small frying pan add chopped pancetta and 1/4 cup water, cook on medium heat till pancetta is tender and browned, but not burnt, drain on paper towels.
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In a large pot of boiling salted water cook bow pasta al dente.
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In a large bowl add, mozzarella, corn, tomatoes, celery, pancetta, salt, oregano, and olive oil mix gently, add pasta and fresh basil and toss gently, let sit in the fridge for 1 or 2 hours before serving.
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