1 pound orecchiette pasta
1 (1 lb.) package smoked bacon, cut crosswise into 1/2-inch slices
2 tablespoons olive oil
4 ears fresh corn, kernels removed from ears, or 1 (1 lb.) package frozen corn, thawed
2 (10 oz.) packages grape tomatoes, halved lengthwise
2 tablespoons red wine vinegar
Salt and pepper
3/4 cup chopped fresh basil
In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, about 10 minutes. Drain and set aside.
Meanwhile, place bacon in a large skillet over medium-high heat and cook until crisp and browned, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.
Discard all but 2 Tbsp. bacon fat and reduce heat to medium. Add olive oil. When it's hot, add corn and cook for 3 to 4 minutes (1 to 2 minutes if corn was frozen). Add tomatoes and cook until just softened, 1 to 2 minutes. Stir in vinegar. Remove from heat.
Return pasta to large pot and add bacon and vegetables. Season with salt and pepper. Toss gently to combine.
Warm over medium/low heat for 2 minutes. Toss with basil just before serving.
Recipe found on allrecipes.com