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Corn Pasta with Dried Tomatoes




Source of Recipe


Napa Style


List of Ingredients




1/3 cup dried tomatoes, not packed in oil (see Chef's Note)
3 tablespoons boiling water
1-1/2 teaspoons sugar
1-1/2 tablespoons balsamic vinegar
1 teaspoon plus 1 tablespoon finely chopped fresh marjoram
3/4 pound dried capellini
3 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 cups corn kernels (about 3 ears)
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese
1-1/2 tablespoons finely chopped fresh flat-leaf parsley

Recipe



Mix the dried tomatoes in a small bowl with the boiling water, sugar, vinegar, and the 1 teaspoon marjoram. Let rehydrate until soft, about 20 minutes. Drain well, squeezing out excess liquid. Cut the tomatoes into fine julienne and set aside. Discard marinade.
Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 8 minutes.

While the pasta is cooking, make the sauce: Heat the olive oil in a large sauti pan over medium-high heat until hot. Add the garlic and sauti briefly until light brown. Add the remaining 1 tablespoon marjoram, the corn, and about 1 cup of the pasta cooking water. Cook, uncovered, until the corn is just tender, about 2 minutes. Season with salt and pepper.

When the pasta is cooked, drain, reserving about 1/2 cup of the pasta cooking water. Add the pasta to the sauti pan with the corn. Add the tomatoes, half of the Parmesan, and 1 tablespoon of the parsley and toss well. Toss with some of the reserved cooking water, if necessary, to moisten.

Pour the pasta into a warmed serving bowl, dust with a little Parmesan, and scatter the remaining parsley on top. Pass the remaining Parmesan at the table.

You can substitute 1/2 cup drained, oil-packed dried tomatoes and omit the rehydration step.

Serves 4.