Pasta with Corn,Turkey Bacon and Tomato Confit

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!

Serves 4.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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