Bacon Pasta with Corn and Tomatoes

So I have left over bacon from the sandwiches and wanted to use it up so I could have more space in my fridge for . . . well more items that have a high caloric intake that I probably don't really need in my diet :). This meal was super quick to make and didn't taste like a quick meal.

Bacon Pasta with corn and tomatoes

This recipe made 4 servings.

Ingredients:

6 pieces of Bacon

1 T. EVOO

1 clove garlic

1/2 box of any style pasta you desire. I used a fancy elbow noodle.

1/2 can of corn (or you could go above and beyond and shuck it from an ear)

1 can diced stewed tomatoes (I used the garlic style for more flavor)

1 T. Rosemary

Directions:

Cook pasta al dente and toss with small amount of Olive oil assist in not sticking.

Cut bacon into cubes. I put all 6 pieces on top of each other, slice down the middle and then cube. Toss bacon into a hot skillet and cook completely through. You do not want soft bacon for this recipe! DO NOT WIPE THE PAN CLEAN, you want to use the flavor and grease in the pan for the rest of this meal.

When the bacon is cooked, remove from pan and set to the side. Put the Olive oil into the pan then press garlic into pan. Toss the corn into the pan as well. You will allow the corn to become golden cooked. (About 5 minutes) Open the can of Diced tomatoes and toss them into the mixture.

I use fresh Rosemary, as I grow it in my backyard. I've really only ever used dried Rosemary once or twice and regretted it both times. If you're using fresh Rosemary, you will remove the green from the vine and chop finely then add to the mixture.
Allow this to simmer for about 5 minutes.
Combine the mixture with the pasta. Add the 1/4 cup of Ricotta (if you really like Ricotta add 1/2 cup, that is what I did because I thought my husband really likes it, oops). Serve warm.

Now how easy was that!