Corn & Sun-Dried Tomato Pasta
This delicious pasta has two summertime staples in it: corn and tomatoes. Creamy, savory, and full of flavor, this Corn & Sun-Dried Tomato Pasta makes for a delicious side dish for a summertime get-together or a delicious main dish for lunch during the week.
This recipe utilizes several products from Pastene, a company that specializes in Italian staples like pasta, Parmesan cheese, minced garlic, and sun-dried tomatoes (all of which are used in this dish!). To create a creamy sauce, I blended half the bag of corn with the heavy cream and a few other ingredients. Then, you use the rest of the corn to add some texture variation to the dish. The combination of corn and sun-dried tomatoes is perfect in this dish, and it really gives you a nice taste of summer while also providing the classic comfort food of a creamy pasta dish.
Serve this with a chilled white wine or even some summer sangria – delish!
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Gluten-Free Corn & Sun-Dried Tomato Pasta
- Kosher or fine sea salt
- 1 (12-ounce) bag Pastene Gluten Free Penne
- 2 tablespoons unsalted butter
- ½ teaspoon red pepper flakes
- 2 teaspoons Pastene Minced Garlic
- 1 large shallot , minced
- 1 (16-ounce) package frozen corn kernels (no need to defrost)
- Black pepper
- 1 ½ cups heavy cream
- ½ cup Pastene Grated Parmesan Cheese
- ¼ cup Pastene Sun-Dried Tomatoes , drained, dried, and chopped, plus more for garnish if desired
- ¼ cup fresh basil leaves , chopped
- Grated fresh Parmesan , for serving
- Bring a large pot of heavily salted water to a boil. Cook the penne according to the package directions. Drain, reserving some of the pasta water.
- Heat butter in a large skillet over medium heat. Add the red pepper and garlic and cook for 30 seconds. Add the shallot, half the corn kernels, and a pinch of salt and pepper. Cook for 3 minutes, stirring occasionally. Add the cream and bring to a simmer. Let simmer until the cream has thickened slightly, 3-5 minutes. Put mixture into a blender and blend on high until smooth. Return to the skillet, add the rest of the corn, the grated Parmesan, and tomatoes and keep warm.
- Stir the penne into the sauce, add the basil, and stir. If the sauce is too thick, add some of the reserved pasta water, a little at a time.
- Serve with fresh Parmesan and more black pepper. Garnish with more sundried tomatoes, if desired.
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