Categories: Pasta
Ingredients
- 8 oz. penne
- 4 slices bacon
- 4 cups fresh corn kernels
- 2 garlic cloves, minced or grated
- 1/4 cup sun-dried tomatoes in oil, dried and chopped
- 1 pinch crushed red pepper flakes
- Kosher salt and black pepper, to taste
- 1 cup roughly chopped or torn fresh basil leaves
- 1/2 cup grated Parmesan
Directions
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Bring a large pot of heavily salted water to a boil and cook the pasta as directed. Reserve about 1/2 cup of the starchy pasta cooking water and drain the pasta. While the pasta is cooking, cut the bacon in half lengthwise then into 1/4-inch pieces. Place in a large skillet and cook over medium heat until browned, about 8 minutes.
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Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tbsp. of the bacon fat. Add the corn to the hot bacon fat and cook until the corn is tender, about 5 minutes. Add the garlic, sun-dried tomatoes and red pepper flakes and cook for another minute. Add the pasta and about half the pasta cooking water, cook for another minute or two until the sauce comes together, adding more cooking water if it looks too dry.
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Remove from heat and stir in the reserved bacon and the basil. Season to taste with salt and pepper. Serve topped with grated Parmesan.