Bacon Tomato and Sweet Corn Summer Pasta

• 8 oz pasta (fusilli or penne)
• 4 slices thick-cut bacon, chopped
• 1 cup cherry tomatoes, halved
• 1 cup fresh sweet corn kernels
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tbsp fresh basil, chopped
• 1 tbsp red wine vinegar
• Salt, to taste
• Black pepper, to taste
• Optional: Crushed red pepper flakes for spice

Steps

1. 1 Cook pasta according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, cook bacon over medium heat until crispy.
3. 3 Add garlic to the skillet and cook for 1 minute.
4. 4 Stir in cherry tomatoes and cook until softened.
5. 5 Mix in sweet corn and cook for another 2 minutes.
6. 6 In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
7. 7 Combine cooked pasta with the bacon mixture in the skillet.
8. 8 Toss with the olive oil mixture and Parmesan cheese.
9. 9 Stir in fresh basil and serve immediately.

Equipment

• Large skillet
• Pot for pasta
• Colander
• Whisk

Variations

• Add grilled chicken for extra protein.
• Substitute bacon with pancetta for a different flavor profile.

Substitutions

• Use frozen corn if fresh isn't available.
• Substitute Parmesan with pecorino Romano for a tangier taste.

Pairings

• Garlic bread
• Lightly dressed greens

Nutrition

Tips

• For extra sweetness, use fresh corn off the cob instead of frozen.
• Add a sprinkle of crushed red pepper flakes if you like a bit of heat.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave or on the stovetop.

Freezing: Not recommended due to the texture change in pasta and vegetables upon thawing.

Serving Suggestions

• Serve with a side salad for a light meal.
• Pair with garlic bread for a heartier option.

FAQ