Tagliatelle with Bacon, Sweet Corn, Burst Cherry Tomatoes & Arugula

Name: Tagliatelle with Bacon, Sweet Corn, Burst Cherry Tomatoes & Arugula
Yield: serves: 4 to 6
Ingredients: 4 ears of corn, shucked; Extra virgin olive oil; Kosher salt; 1/4 pound slab bacon, cut into 1/4-inch dice; 3 cloves garlic, smashed; Pinch of crushed red pepper; 1 pint heirloom cherry tomatoes, assorted colors; 1 1/2 cups chicken (see page 85) or veggie stock; 1 recipe Chef Anne’s All-Purpose Pasta Dough (page 102), cut into tagliatelle, or 1 pound fresh tagliatelle; 1 1/2 cups baby arugula; Big fat finishing oil; 1/2 cup freshly grated Parmigiano

December 9, 2011

Where I come from, corn is the epitome of a summer vegetable; we used to drive out to the fields to get ours fresh and just leave our money in a can on the side of the road. So in this dish I combine corn with lovely little cherry tomatoes sautéed until they burst out of excitement, letting their delightful juices flow! Add some bacon and this sauce just steps up, pokes you, and says, “Hi, I’m summer, glad to see you!”

Recipe notes

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