Photo by wingirl
wingirl's Notes:
Expand3 fresh corn cobs Ask a question about this ingredient
1 packet good thick bacon Ask a question about this ingredient
5 handfuls cherry tomatoes Ask a question about this ingredient
3 tablespoons sliced garlic Ask a question about this ingredient
1 handful chopped basil Ask a question about this ingredient
1 cup freshly grated parmesan Ask a question about this ingredient
good olive oil Ask a question about this ingredient
1 box of curly pasta (i like DeCecco Cavatappi or Gemelli) Ask a question about this ingredient
Heat the oven to 375
Ask a question about this stepScrape the corn cobs and their milk into a roasting pan
Ask a question about this stepToss the tomatoes in with the corn
Ask a question about this stepToss corn and tomatoes with 2 tablespoons of olive oil and the sliced garlic
Ask a question about this stepRoast corn and tomatoes for about 30 minutes
Ask a question about this stepBoil up some salty water
Ask a question about this stepCut the bacon (easy with kitchen scissors) into 2 inch pieces and saute until just crispy, remove and drain on some paper towel
Ask a question about this stepCut up the basil with scissors, I am not too neat and find the scissors somehow avoid the browning that a knife insists
Ask a question about this stepBoil the pasta while the tomatoes and corn cook
Ask a question about this stepThrow the drained pasta, hot corn and tomatoes, cooked bacon, and cut up basil into a nice large (preferably wooden) bowl
Ask a question about this stepShower it all with tons of freshly grated parmesan cheese, some kosher or maldon salt and lots of fresh pepper
Ask a question about this stepToss it, taste it, smile and go for a swim or a walk
Ask a question about this stepCome back anytime and enjoy....
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
