Why we love this pasta recipe:
Even though I’m usually over summer this time of year, I still truly appreciate the abundant summer produce that’s available everywhere. This summer pasta recipe makes the most of it with juicy corn, ripe tomatoes and fresh basil, and I’ve brought it all together with a hint of smoky, savory bacon for a extra flavor. Feel free to add other fresh summer veggies to the mix if you want. I think zucchini would be a great addition!
More summer recipes: zucchini arugula salad / chicken pomodoro / roasted vegetable pasta salad / broccoli salad
Ingredient notes & swaps:
- Corn – Fresh corn on the cob is going to give you the best flavor, but frozen corn could easily be substituted.
- Tomatoes – I used a combination of cherry and grape tomatoes. Any kind of tomatoes will work in this recipe, but I would stay away from anything really large (like beefsteak). Fresh, garden grown tomatoes will have the best flavor, but something greenhouse grown will also be great.
- Bacon – You can use any kind of bacon you want here, and you could even substitute pancetta if you want. I used a thick cut, applewood bacon.
- Linguine – Any pasta will work. Be sure to follow the package directions and cook it in salted water.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips & tricks
- Always save some pasta water! It helps your sauce bind to the pasta and it can help thicken your sauce, which is especially important in dairy free cooking!
- Prep your ingredients – especially the veggies – before you start cooking. Not only does it cut down on stress, it also makes clean up easier, too!
More dairy free pasta recipes: dairy free lasagna / creamy cauliflower alfredo / chicken bacon ranch pasta / spicy miso pasta
Ingredients
- 16 ounces linguine
- 6 ounces bacon - 5-6 slices, sliced
- 4 cloves garlic - minced
- 4 ears corn - peeled and cut off cob
- 1 pint cherry tomatoes - quartered
- 1/4 cup fresh basil - thinly sliced
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Reserve about 1/2 cup of pasta water before draining.
- Crisp the bacon. Heat a large skillet to medium. Add the sliced bacon and cook, stirring as needed until fat has rendered and bacon is crispy. Remove bacon from skillet, leaving the remaining oil for the sauce.
- Sauté the veggies. Add the garlic to the skillet and cook until fragrant – about 30 seconds. Then, add the corn and cook until bright yellow and tender. Stir in the tomatoes and season with salt to taste.
- Toss the pasta. Transfer the cooked pasta and bacon to the skillet with the corn and tomatoes and stir to coat. Add pasta sauce adding about 1/4 cup of pasta water, or more if needed. Garnish with fresh basil.
