My friend Marian had told me how to make tomato confit, and it sounded so good, I made it the next morning! Well, dinner that night was going to be Michael Symon’s Bacon and Corn Cavatelli. But, once I had the confit, I totally changed the recipe and ended up with what I am giving you below – a wonderful, much healthier dish with similar, yet richer flavors.
I shared the tomato confit recipe on August 29. The corn, as usual, is from Filasky’s Produce in Middletown, DE – just fabulous!
Pasta with Corn, Turkey Bacon and Tomato Confit
2 Tbsp olive oil
1/4 lb bacon, diced
2 ears corn (from Filaskys Produce)
~1/2 cup tomato confit (home-made from the garden) – be generous with the amount
8 ounces pasta (I used radiatorre)
Parsley, chopped (from the garden)
Salt and Pepper
Parmesan cheese, grated (optional)
Put a large pot of salted water up to boil.
Cut the corn from the cob (see the tube-pan technique in my Freezing Corn post).
In a large saute pan, add the olive oil and bacon. Fry until crisp, about 5 minutes.
When the water boils, add the pasta to the pot and cook according to package directions.
Add the corn and tomato confit and cook about 4 minutes. Remove from heat until pasta is ready.
Drain the pasta and add to the pan. Fold to mix well. Taste and adjust salt and pepper if necessary.
Serve topped with a bit of parsley and cheese, if desired. Enjoy!