Heat olive oil in a large saucepan over medium heat. Add the garlic, shallot, Sungold tomatoes, big pinch of salt, and lots of freshly cracked black pepper. Cook until the shallot and garlic are softened and the tomatoes are juicy and bursting.

While the tomatoes cook, char the corn over an open flame. Totally optional, but the char helps balance the sweetness of the corn and tomatoes and gives summer BBQ vibes. Cut the kernels from the cob, and scrape the cob to get all the extra bits!

Stir the corn into the tomato mixture and cook for 1–2 minutes.

Transfer the tomato and corn mixture to a blender with ¼ cups of water and blend until completely smooth.

Pour the sauce back into the saucepan and stir in the Better Than Bouillon and mascarpone. Keep the heat on low while you prepare the remaining ingredients.

Bring a large pot of heavily salted water to a boil. HEAVILY SALTED I SAY.

While the water is going, cook the bacon in a skillet until crispy, then transfer it to a paper towel, leaving the bacon fat in the pan.

Add the panko to the bacon fat and cook, stirring constantly, until deeply golden and toasty. Transfer to a paper towel.

Cook the pasta 2 minutes shy of the package directions. Transfer it directly to the sauce and toss until well coated. You can add some pasta water to your sauce if it got too thick.

Turn off the heat, squeeze in the juice of 1 large lemon, and toss one final time.

Divide into bowls and top with the toasted panko, crispy bacon, and fresh basil.