Summer Corn, Tomato & Bacon Pasta

• 12 oz linguine, spaghetti or other favorite pasta
• 6 slices bacon, chopped
• 3 ears fresh corn, kernels cut from the cob
• 4–5 Roma tomatoes, diced
• ½ bell pepper, diced
• 3 cloves garlic, minced
• 2 Tbsp olive oil, as needed
• ½ tsp salt, plus more for the pasta water
• ¼ tsp black pepper
• ¼ tsp red pepper flakes, optional
• ½ cup freshly grated Parmesan cheese
• ½ cup reserved pasta water, as needed
• ¼ cup fresh basil, roughly chopped
• Optional: fresh lemon juice for finishing

1. Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve about 1 cup of the pasta water.
2. Crisp the bacon. While the pasta cooks, add the chopped bacon to a large skillet over medium heat. Cook until crisp, then transfer the bacon to a paper towel-lined plate. Leave about 1–2 tablespoons of bacon drippings in the skillet.
3. Cook the corn and pepper. Add the fresh corn and bell pepper to the skillet. Cook for 4–5 minutes, stirring occasionally, until the corn begins to lightly brown and the pepper softens.
4. Add the tomatoes. Stir in the Roma tomatoes, garlic, salt, black pepper and red pepper flakes. Cook for another 3–4 minutes. The tomatoes should soften and release some of their juices while still retaining some texture.
5. Bring it together. Add the drained pasta directly to the skillet along with the Parmesan and about ¼ cup of reserved pasta water. Toss everything together over low heat. Add another splash of pasta water or olive oil as needed until the pasta is lightly coated.
6. Finish the pasta. Fold in most of the crispy bacon and fresh basil. Taste and adjust the salt and pepper. For a brighter flavor, squeeze a little fresh lemon juice over the pasta.
7. Serve. Divide among bowls and top with the remaining bacon, additional Parmesan and fresh basil.

Farm-fresh tip: Don't overcook the tomatoes! Keeping some of the fresh Roma tomato texture makes this pasta taste bright and summery rather than turning it into a traditional tomato sauce.

Easy add-on: Grilled chicken would turn this into an even heartier dinner, or serve it with warm garlic sourdough to soak up the buttery tomato and bacon juices.