I wasn’t sure what to call this dish so I figured I would get more attention if it started with bacon. Because everyone knows everything tastes better with some bacon on or in it. This dinner comes together pretty easy and quite quickly so it would be perfect for a weeknight meal.
If you don’t want to start up the grill just to char the corn you can totally skip that part and do it right on the stove top like I did. It was super hot and humid out the night I made this and had no interest in sitting outside to do anything let alone stand at the grill. I do have a grill cast iron pan so I got the same affect. By adding a little char on the corn it does bring another flavor to party so you do you and cook the corn how you see fit.
I could just eat this – tomato and basil with salt and pepper
I do want to mention my garden; it is coming along a lot slower than I think it should be. The broccoli, cauliflower, lettuce and swiss chard have so far been the biggest producers. My cucumbers are now the ones out of control and today might be spent making pickles. We’ll see how it goes. I would love to say I used my own cherry tomatoes in this dish but I would be lying. I thought we were not getting any of them till I found out my husband has been eating them before they got into the house hmmmm. So on Friday I got home before him and went out and harvested everything before he got home. NOW we have some cherry tomatoes in the house. I do fear that the other roma and beefsteak tomatoes will probably all ripen at once it seems to happen like that.
Stove top multi-tasking charring corn, frying up bacon and heating water for the pasta
- 4 medium corn on the cob, shucked
- 2-3 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 8+ basil leaves
- 6-7 slices bacon, chunked
- 1 medium sweet onion, small diced
- package of rigatoni or ziti
- kosher salt
- freshly cracked black pepper
- freshly grated Parmigiano-Reggiano cheese
- Char corn with a little olive oil over medium-high heat 7-10 minutes turning occasionally.
- Using a sharp knife, remove the kernals from the cobs
- cook pasta according to the packages direction
- In a small bowl add the tomatoes, torn basil leaves and a little salt and pepper
- In another pan saute the bacon until crispy, remove to a paper towel to drain
- In the same pan fry up the onions till tender, 4-5 minutes.
- Add the tomatoes, corn and the bacon to the pan along with some salt and pepper just till combined.
- drain the pasta once cooked add everything to your serving bowl and combine
- top with a few more basil leaves and some freshly grate Parmigianno cheese
- serve warm
