Fresh corn and fresh pasta combine for a delicious summer dinner.
Summer Corn Pasta
Serves 4 – 6
1 lb short pasta
2 – 3 ears fresh corn, husks removed and cleaned
¼ cup olive oil
½ cup grape tomatoes, cut lengthwise into quarters
1 clove garlic, minced
2 slices bacon, cut into ½’ wide pieces
¼ cup red onion, finely chopped
1 tsp crushed red chile flakes
¼ cup heavy cream
1 tbsp fresh basil, thinly sliced
¼ cup Parmigiano Reggiano, grated
Kosher salt and ground black pepper
Cook pasta in a large pot of heavily salted water. Cook until almost al dente. The pasta will finish cooking in the sauce.
Place tomatoes in a small bowl, season with kosher salt. Sprinkle minced garlic over the top and add remaining olive oil. Gently stir to combine. Set aside to marinate for about 15 minutes.
Rub corn with olive oil. Heat a grill or grill pan to medium-high. Grill corn until there are grill marks and it is just cooked through. Cool and cut kernels off the cob. Set aside in a bowl.
Heat a sauté pan over medium heat and add bacon. Fry bacon until crispy. Remove bacon pieces to a paper towel to drain and cool. Chop into smaller pieces, if desired.
In the hot bacon fat remaining in the pan, sauté red onion until softened. Add corn and cook until warmed through. Add marinated tomatoes and chile flakes. Cook for another minute or two. Add cream, bring to a boil. Add pasta and cook for another 3 – 5 minutes until pasta is la dente and cream has thickened.
Remove from heat, season to taste with salt and pepper. Finish with chopped bacon, fresh basil and Parm.
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