Place tomatoes onto a baking sheet and drizzle with olive oil and season with salt. Bake for 20 to 25 minutes, until skin splits.
Cut bacon into ½ inch pieces and cook bacon in large Dutch oven or pot until crisped and brown. Transfer cooked bacon to a paper towel lined plate to drain oil. Reserve bacon drippings.
Prep veggies and set aside while bacon is frying.
Cook pasta according to package directions, drain and run under cold water to stop cooking. Set aside.
Place 2 tablespoons bacon drippings into the same pan you fried bacon. Add onions and garlic and saute stirring until tender. Add corn, asparagus and peppers, cooking and stirring for 5 minutes.
Add wine and cheese, stirring to combine. Stir pasta, bacon, and tomatoes. Toss gently. Drizzle in 2 additional tablespoons of bacon drippings. Season with turmeric and salt and pepper according to your liking and garnish with basil.