Quogue Summer Pasta

1. 1

   Heat the oven to 375

2. 2

   Scrape the corn cobs and their milk into a roasting pan

3. 3

   Toss the tomatoes in with the corn

4. 4

   Toss corn and tomatoes with 2 tablespoons of olive oil and the sliced garlic

5. 5

   Roast corn and tomatoes for about 30 minutes

6. 6

   Boil up some salty water

7. 7

   Cut the bacon (easy with kitchen scissors) into 2 inch pieces and saute until just crispy, remove and drain on some paper towel

8. 8

   Cut up the basil with scissors, I am not too neat and find the scissors somehow avoid the browning that a knife insists

9. 9

   Boil the pasta while the tomatoes and corn cook

10. 10

    Throw the drained pasta, hot corn and tomatoes, cooked bacon, and cut up basil into a nice large (preferably wooden) bowl

11. 11

    Shower it all with tons of freshly grated parmesan cheese, some kosher or maldon salt and lots of fresh pepper

12. 12

    Toss it, taste it, smile and go for a swim or a walk

13. 13

    Come back anytime and enjoy....

* Per serving · 4 servings · Values may vary.

No additional tips available.