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.

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