Celebrate the last lazy hazy days with this easy recipe for summer’s end pasta, filled summer vegetable flavors of fresh local tomatoes, corn and herbs, all topped with creamy, dreamy fresh ricotta cheese.
- 8 ounces short pasta
- 4 slices bacon, cut into 1 inch pieces
- 2 cups cherry tomatoes, halved
- Kernels from two ears of corn
- 2 tablepoons butter
- 1 cup ricotta cheese
- Chopped fresh basil and/or parsley
- Cook pasta in salted water according to package directions. Scoop out a cup of pasta water before draining and set aside.
- Cook bacon in large deep skillet until crispy. Remove with slotted spoon and put on paper towels to drain, leaving drippings in skillet.
- Add tomatoes to skillet and cook over medium high heat until starting to soften, about five minutes.
- Add corn and cook for another 3 minutes.
- Add pasta to skillet along with butter, Drizzle in enough of the pasta water to make a light sauce. Taste and season with salt and pepper.
- Take off the heat and toss with the bacon. Divide among plates and top with a spoonful of ricotta and a scattering of herbs. Serve at once.