Recipe by MyRecipes June 2006

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Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Yield:
6 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, about 10 minutes. Drain and set aside.

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  • Meanwhile, place bacon in a large skillet over medium-high heat and cook until crisp and browned, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.

  • Discard all but 2 Tbsp. bacon fat and reduce heat to medium. Add olive oil. When it's hot, add corn and cook for 3 to 4 minutes (1 to 2 minutes if corn was frozen). Add tomatoes and cook until just softened, 1 to 2 minutes. Stir in vinegar. Remove from heat.

  • Return pasta to large pot and add bacon and vegetables. Season with salt and pepper. Toss gently to combine. Warm over mediumlow heat for 2 minutes. Toss with basil just before serving.

Nutrition Facts

548 calories; fat 22g; saturated fat 6g; protein 19g; carbohydrates 72g; fiber 6g; cholesterol 23mg; sodium 356mg.
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