Make the most of the delicious flavors of ripe, in-season corn, and cherry tomatoes with this delightful corn and tomato farfalle recipe. Toasting the corn in a skillet gives it a delightful nutty flavor while adding halved cherry tomatoes to the mix ensures they become slightly softened and burst with juiciness. This dish is all about showcasing the freshness of the corn, so it’s important not to substitute frozen corn. With the addition of crispy bacon, grated Parmesan cheese, and chopped fresh basil, this pasta dish is a celebration of summer flavors. Enjoy the vibrant colors and delightful combination of textures in every bite!
INGREDIENTS:
- 8 slices bacon, chopped
- 4 ears corn, kernels cut from cobs
- Salt and pepper
- 1 pound cherry tomatoes, halved
- 1 pound farfalle pasta
- 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
- ½ cup chopped fresh basil
PREPARATIONS:
- In a 12-inch nonstick skillet, cook the chopped bacon over medium-high heat until crisp, approximately 5 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat. Reserve 2 tablespoons of the bacon fat in the skillet.
- Add the corn kernels and ¼ teaspoon of salt to the skillet with the reserved bacon fat. Cook the corn over medium-high heat until it becomes spotty brown, approximately 10 minutes.
- Stir in the halved cherry tomatoes and continue cooking for about 3 minutes, until the tomatoes slightly soften.
- Meanwhile, bring a large pot of water (4 quarts) to a boil. Add 1 tablespoon of salt and the farfalle pasta to the boiling water. Cook the pasta, stirring often, until al dente. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot.
- To the pot with the cooked pasta, add the bacon and corn mixture, grated Parmesan cheese, and chopped fresh basil. Toss everything together to combine. Season with salt and pepper to taste.
- Serve the corn and tomato farfalle with extra grated Parmesan cheese on top.
SPECIAL INSTRUCTIONS:
- Adjust the seasoning with salt and pepper according to your taste preference.
- Add the reserved cooking water as needed to adjust the consistency of the sauce.
- Serve the pasta immediately to enjoy it at its best.
TIPS:
- For an extra burst of flavor, you can add a squeeze of fresh lemon juice or a sprinkle of red pepper flakes before serving.
- If fresh corn is not available, you can use canned corn as a substitute, although the flavor won’t be as vibrant.
- Feel free to add other ingredients like diced bell peppers, caramelized onions, or chopped fresh parsley to customize the dish to your liking.
YIELD:
- This recipe serves 4.
NUTRITIONAL INFORMATION PER SERVING:
- Calories: 498
- Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 33mg
- Sodium: 864mg
- Carbohydrates: 64g
- Fiber: 5g
- Sugar: 5g
- Protein: 18g
Indulge in the flavors of summer with this corn and tomato farfalle pasta dish. The combination of toasted corn, juicy cherry tomatoes, crispy bacon, and fragrant basil creates a symphony of flavors that will delight your taste buds. Whether you’re enjoying it as a main course or a side dish, this recipe showcases the best of summer produce in a simple and satisfying way. So gather the freshest ingredients and savor the vibrant colors and delightful textures of this delightful pasta creation!
