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Rigatoni with Corn, Tomatoes and Bacon

Fresh summer corn and juicy tomatoes combine with crisp bacon, tender rigatoni and basil in this simple, savoury late-summer pasta.

  • Yield: Serves 4. 1x

Ingredients

Scale

Ingredients

  • 340 g or 12 oz rigatoni
  • 225 g or ½ lb thick-cut bacon, cut crosswise into 2 cm or ¾-inch pieces
  • 1 medium sweet onion, finely chopped (about 300 g or 2½ cups)
  • 4 medium ears fresh corn, shucked (about 300 g or 2 cups kernels)
  • 340 g or 12 oz cherry or grape tomatoes, halved
  • 15 ml or 1 tbsp extra-virgin olive oil
  • 3 ml or ½ tsp kosher salt, plus more for the pasta water and to taste
  • Freshly ground black pepper
  • 10 g or ¼ cup lightly packed fresh basil leaves, larger leaves torn, divided
  • Freshly grated Parmesan cheese, to serve (optional)

 

Instructions

Cook the Bacon

  1. In a large skillet over medium heat, cook the bacon until crisp and golden, about 7 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
  2. Pour off all but about 30 ml or 2 tbsp of the bacon fat from the skillet.

Prepare the Vegetables

  1. Using a sharp knife, cut the corn kernels from the cobs.
  2. Return the skillet to medium heat. Add the onion to the reserved bacon fat and cook, stirring occasionally, until tender and translucent, 6–8 minutes.
  3. Add the corn and cook for 3–4 minutes, stirring occasionally, until just tender. Don’t brown it excessively—we want the fresh sweetness of the corn here rather than a charred flavour.
  4. Add the tomatoes, salt and several grinds of black pepper. Cook for another 3–4 minutes, stirring occasionally, until the tomatoes soften and some begin to collapse and release their juices.
  5. Return the bacon to the skillet and remove from the heat.

Cook the Pasta

  1. Meanwhile, bring a large pot of generously salted water to a boil. Cook the rigatoni until al dente according to the package directions.
  2. Before draining, reserve about 120 ml or ½ cup of the pasta cooking water.

Combine and Serve

  1. Add the drained rigatoni to the skillet and toss thoroughly with the corn, tomatoes and bacon. Add a splash of the reserved pasta water as needed, tossing until the tomato juices and bacon fat lightly coat the pasta.
  2. Stir in about half of the basil. Taste and adjust the salt and pepper.
  3. Transfer to a serving bowl and scatter with the remaining fresh basil. Serve immediately, with Parmesan at the table, if desired.

Notes

Adapted from Rigatoni with Charred Corn, Sweet Onions, Cherry Tomatoes, and Bacon, originally published by Fine Cooking.

  • Author: Helen Kain