One Pot Pasta with Tomatoes, Corn, and Bacon

One Pot Pasta with Tomatoes, Corn, and Bacon

  • 12 oz dried pasta, cook according to packaging instructions

  • 4 oz bacon, cut into thin strips

  • 1 large shallot, minced

  • 4 cloves garlic, minced

  • 1/2 cup chicken stock or white wine

  • 24 oz cherry tomatoes, cut in half if large

  • large pinch of kosher salt

  • 1 cup frozen corn

  • 1/2 cup Parmesan cheese

  • Top with Arugula

Cook pasta according to packaging.

While pasta is cooking make the sauce by rendering down the bacon until crispy. Remove from pan and place on a paper towel lined plate. Remove all but 2 Tbs bacon fat from the pan.

Add the shallot and garlic and saute for 1 to 2 minutes or until the garlic is golden brown and shallots are soft.

Deglaze with the broth or white wine. .

Add the tomatoes and cook covered for about 10 minutes or until they are broken down. Fold in corn and cook until warmed through.

Add in Parmesan cheese and pasta then taste for salt.

Top with crispy bacon, arugula and serve warm

Amanda FredericksonComment