Tagliatelle with Bacon, Sweet Corn, Burst Cherry Tomatoes & Arugula

  1. Preheat a grill or broiler.
  2. Rub the corn with olive oil and sprinkle with salt.
  3. Broil or grill the corn until charred on all sides.
  4. Cut the kernels off the cob, then run a knife down the cob again to get the remaining sweet bits.
  5. Coat a large wide pan with olive oil.
  6. Toss in the bacon, garlic, and red pepper; bring to medium-high heat.
  7. When the garlic turns golden and is very aromatic, 2 to 3 minutes, remove it from the pan and ditch itit has fulfilled its garlic destiny.
  8. Add the cherry tomatoes to the pan and roll them around until coated.
  9. Add 1 cup of the stock, season with salt, reduce the heat to medium, and let the tomatoes cook until they start to burst, 8 to 10 minutes.
  10. Bring a large pot of well-salted water to a boil.
  11. Add the corn to the pan with tomatoes and bacon and stir to combine; add another 1/2 cup stock if the liquid level is very low.
  12. Drop the pasta in the boiling water and cook for 2 to 3 minutes, or until its tender but toothsome.
  13. Drain the pasta and add it to the veggies along with about 1/2 cup reserved cooking water; toss vigorously to combine.
  14. Remove the pan from the heat, toss in the arugula, drizzle with the big fat finishing oil, and sprinkle with the Parmigiano.
  15. Serve immediately.

corn, extra virgin olive oil, kosher salt, bacon, garlic, red pepper, heirloom cherry tomatoes, chicken, recipe, baby arugula, oil

Taken from www.epicurious.com/recipes/food/views/tagliatelle-with-bacon-sweet-corn-burst-cherry-tomatoes-arugula-378169 (may not work)

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