Spaghetti with Corn, Popped Tomatoes, Bacon and Arugula

Spaghetti with Corn, Popped Tomatoes, Bacon and Arugula

Serves 4 to 6
Prep Time: 5 minutes
Cook Time: 20 mnutes


1 box long pasta (I used thick spaghetti)
1/4 lb bacon, cut into 1/4 in strips
Olive oil
3 garlic cloves, smashed
Pinch of crushed red pepper
1/2 cup cherry tomatoes
3 ears of corn (or 1/2 bag frozen)
1 1/2 cups baby arugula
1 cup chicken stock
1/2 cup parmesan


1. Boil water for pasta. Salt generously. Heat olive oil in a pan and add bacon, garlic and red pepper when oil is hot.

2. After garlic browns (2-3 minutes) remove from pot and disgard. Add tomatoes and toss to coat. Add salt and chicken stock and place on medium heat. Cook tomatoes until they pop (8-10 minutes). Add corn.

3. Add pasta to boiling water and cook as directed, subtracting one minute from cooking time. Drain pasta. Add to veggies and toss.

4. Remove pan from heat and add arugula and drizzle with olive oil. Top with parmesan. Serve hot!

Recipe adapted from Anne Burell’s Cook Like a Rock Star.

This was a great recipe that was very easy and tasty. I had always been under the impression that pasta had to have some kind of sauce on it and I love that the sauce on this recipe is bacon fat, olive oil and cooking juices. It was very clean and fresh with a nice bite. Plus it looked pretty. I will definitely keep this on hand for when I need a tasty, easy meal. Also, sorry about the long absence. It was Spring Break last week and I did nothing but sleep and watch Food Network. Woohoo!



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