Corn and Blistered-Tomato Pasta

 

Total time: 1 hour

Makes 4 servings

INGREDIENTS:

16 ounces pappardelle pasta

2-3 slices of bacon, or about 1/4 cup chopped

2 teaspoons avocado oil, separated

2 cups of corn

1/2 cup onion, diced

1/4 teaspoon red pepper flakes

11/2 teaspoon thyme

1 cup cherry tomatoes, sliced

1 teaspoon black pepper 

Parmesan cheese for topping

DIRECTIONS

Preheat oven to 400 degrees

Place bacon on a baking sheet lined with aluminum foil, and bake for 20 minutes or until crispy.

Once the bacon is done, transfer to a plate lined with paper towels and set aside.

Fill a large pot with water and set over high heat to bring to a boil. Season liberally with salt 1-2 tablespoons of salt. 

In a medium skillet over medium-high heat, add 1/2 teaspoon oil and corn. Cook for four minutes or until slightly charred.

Transfer the corn to a bowl and set aside.

Add onion to the same skillet with remaining 1/2 teaspoon of oil, red pepper flakes and thyme. Sauté until translucent about three to four minutes. 

Transfer the corn back to the skillet and toss with the onion.

Remove half of the corn and inion mixture and add to the bowl of a food processor. Add one cup of pasta water (after pasta has cooked). And process until smooth.

Add the sliced tomatoes to the skillet with the remaining corn and onion mixture and cook on low for about l0 minutes.

While the tomatoes are cooking add the pasta to the boiling water and cook according to package instructions. 

Strain pasta, reserving 1 cup of pasta water.

As noted above, add the one cup of pasta water to the corn and onion mixture then puree.

Add the pasta and the corn puree to the skillet with the remaining corn and tomatoes. Toss the pasta until completely coated.

Add bacon and pepper then toss one more time before placing in a serving bowl.

Finish with shredded Parmesan cheese.