August: Corn, Bacon, and Parmesan Pasta
After July’s dinner party, and the deep panic I endured over serving shellfish to twenty people on the hottest day of the summer in my not air conditioned apartment, I decided to take a more low key approach to August and only “invite” Nick over for this month’s dinner. Of course, since it was only us, there were no FreshDirect mishaps, no forgotten ingredients, and no last minute cancellations. It was the perfect dinner for the slowest month of the year.
We went to the farmer’s market together on Saturday morning, picking up tons of corn, tomatoes, herbs, and truly the most insanely delicious sesame bread either of us had ever tasted. With our bounty safely home, we each enjoyed several tomato sandwiches (mine with mayo and salt, Nick’s with olive oil), the perfect pre-dinner snack. I let Nick know I was going to make pasta with corn (a pasta that would have 4 ears of corn in it), to which he asked for corn on the side…
I doubled the Smitten Kitchen pasta recipe, because I had a full box of pasta and so much corn, but that was truly unnecessary. Even for gluttons like us, we had pasta left over for days. I was betting that Nick would end up putting gochujang on it as he is wont to do when he feels something doesn’t have a “real sauce”, but he liked it enough not to! I also made the tomato salad recipe from Alison Roman’s cookbook — which is basically cut tomatoes, put oil and herbs on them, put on plate. Plus the incredible bread we’d picked up and Nick’s side corn, which he ate for dessert. With no official guests, we stuffed our faces in different stages of dress, and hoped August would never end.
I don’t think I realized just how much Nick loves corn until this summer.
Rundown:
Corn, Bacon, and Parmesan Pasta
Alison Roman Tomato Salad (I also made this tomato salad over the summer, and lovvvved it: Fancy and Beautiful Tomato Salad)
Boiled corn
