Summer is almost here and our farmer's market is filled with colorful heirloom tomatoes, corn in shades of soft yellow and fresh fragrant basil. What's better on a warm summer day than a simple pasta dish filled with summer time veggies and bacon? This recipe is so simple and fast, it will soon become your favorite summer go-to dish.
Enjoy!
Recipe:
1 tsp olive oil
3 cloves of garlic
3 slices thick cut bacon
1 lb heirloom cherry tomatoes
1 1/2 cups fresh corn kernels (from 2 medium sized corn)
1 14.5oz can low sodium chicken stock (or 2 cups homemade stock)
8 oz pappardelle pasta (or pasta of your choice)
small bunch of fresh basil
salt & pepper to taste
Instructions:
1. Bring a large pot of salted water to boil.
2. Slice the bacon into 1/4 inch pieces. And mince the garlic.
3. Coat your pan (I'm using a large cast iron skillet) with olive oil, drop in the bacon and cook on medium heat until slightly brown.
4.
When the bacon is almost done, use a spoon and take out about half of
the fat (I keep the extra fat in a container in the fridge and use it in
other dishes).
5. Add in garlic and tomato and coat everything in bacon fat.
6. When the garlic is starting to turn light brown, add in 1/2 can (1 cup) of chicken stock, and season with salt and pepper. Let the stock come up to a boil, then turn your heat to medium low and let the tomato cook for about 8 - 10 minutes. Some of your tomato will burst and some will stay intact.
7. This is a good time to drop your pasta into your boiling water.
8. Cut the kernels off two medium sized corn, it should yield about 1 1/2 cups of fresh corn kernels.
9. At this point some of your tomatoes should have burst and your chicken stock is almost reduced down to nothing. Add in the rest of your chicken stock (1 cup) and all of your corn kernels. Bring to boil and let it simmer while your pasta finishes cooking. This is also a good time for you to taste and adjust seasoning.
10. Once the pasta is al dente, transfer it directly to your sauce. Don't worry if you get a little pasta water in your sauce. Do not throwout your pasta water just yet.
11. Toss pasta with sauce, and let the sauce and pasta simmer together for one more minute. If your pasta looks too dry, add in a little of your pasta water to loosen it up.
12. Turn off heat and use your hands to tear up a few basil leaves directly into the warm pasta. Toss everything together. The warm pasta will welt the basil, and its sweet fragrance will permeate the entire dish.
Bon Appetit!
XOXO
Yan
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