Friday, January 03, 2014


makes five servings
1 pound fresh cavatelli 
2 tablespoons extra-virgin olive oil 
1/4 pound bacon, diced
2 ears corn, cut from the cob
2 cloves garlic, sliced
1 pint tomatoes 
1/2 bunch parsley 
3 tablespoons butter 
Parmigiano Reggiano, grated for garnish 
Bring a large salted pot of water to a boil. In a large saute pan, add the olive oil, bacon, and fry until crisp, about 3 minutes. Add the corn, sweet 100 tomatoes and garlic, and cook an additional 4 minutes. Drop cavatelli into the boiling water and cook to one minute less than the specific cook time. Add the cavatelli to pan and toss with the parsley, butter, a pinch of salt and pepper and serve. Garnish with parmigiano reggiano.
bacon recipe courtesy of: Michael Symons, The Chew, Season 1, Episode 206, ABC-TV

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