This corn, bacon and tomato bucatini is the perfect end of summer pasta dish. It showcases the sweetness of the corn, the freshness of the tomatoes and the indulgence of the bacon and bucatini make this dish a special showcase of harvest flavors. Olive oil, garlic, basil and Parmesan are also a part of the symphony.
This dish is super easy to throw together and only takes about 20 minutes prep to finish! It pairs great with a fresh summer salad and if you want to get carby then add some garlic bread in the mix too.
This recipe feeds a crowd or makes for great leftovers. You can half the recipe for a family of 3 or 2 parents and a few little ones.
What you need to make corn, bacon and tomato bucatini:
Serves 6 people
- 16 ounces bucatini pasta – spaghetti noodles will work as well
- 1 1/2 cups cooked bacon
- 2 cups corn – freshly cut from the cob, canned or frozen
- 5 tablespoons olive oil
- 4 garlic cloves – crushed
- 1 1/2 cups cherry tomatoes
- 1/2 teaspoon salt
- 1/2 cup Parmesan cheese + more for on top
- 2 tablespoons dried basil – or 1/4 cup chopped fresh basil
Instructions
- Boil pasta in salted water until desired done-ness.
- In a large pot add bacon, corn, olive oil, garlic cloves, cherry tomatoes and salt.
- Cook over medium heat until corn cooks and flavors have a chance to blend.
- Add cooked pasta straight from the water, no rising.
- Stir the pasta and mix with the corn and bacon mixture.
- Add Parmesan cheese and basil and stir.
- Sprinkle top with more Parmesan and basil, serve and enjoy.
Here are a few other pasta dishes I love:
- Vegetable Packed Pasta RECIPE HERE
- Chicken Pesto Pasta Bake RECIPE HERE
- Sun-dried Tomatoes and Chicken Pasta RECIPE HERE
Corn, Bacon and Tomato Bucatini
Delicious summer harvest pasta dish that
Servings 6 people
Ingredients
- 16 ounces bucatini pasta – spaghetti noodles will work as well
- 1 1/2 cups cooked bacon
- 2 cups corn – freshly cut from the cob canned or frozen will work too
- 5 tablespoons olive oil
- 4 garlic cloves – crushed
- 1 1/2 cups cherry tomatoes
- 1/2 teaspoon salt
- 1/2 cup Parmesan cheese + more for on top
- 2 tablespoons dried basil – or 1/4 cup chopped fresh basil
Instructions
- Boil pasta in salted water until desired done-ness.
- In a large pot add bacon, corn, olive oil, garlic cloves, cherry tomatoes and salt.
- Cook over medium heat until corn cooks and flavors have a chance to blend.
- Add cooked pasta straight from the water, no rising.
- Stir the pasta and mix with the corn and bacon mixture.
- Add Parmesan cheese and basil and stir.
- Sprinkle top with more Parmesan and basil, serve and enjoy.