CORN PASTA WITH SUN-DRIED TOMATOES

Corn Pasta with Sun-Dried Tomatoes image

Provided by Alex Guarnaschelli

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

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2 tablespoons unsalted butter
1 teaspoon coriander seeds, crushed
2 large cloves garlic, grated
3 cups frozen corn, defrosted and drained
1 tablespoon dark brown sugar
6 scallions, both green and white parts, thinly sliced
Kosher salt
1 1/2 cups heavy cream
1/4 cup dry-packed sun-dried tomatoes (not in oil), coarsely chopped
1 pound penne pasta
4 sprigs fresh basil, stemmed
Freshly ground black pepper
Freshly grated Parmesan

Steps:

In a large skillet, melt the butter over medium heat. Add the coriander and garlic and let it toast until you smell it, 30 to 45 seconds. Add half of the corn and cook for a couple of minutes to soften. Add the sugar, scallions and a pinch of salt. Cook for 2 to 3 minutes. Add the heavy cream and simmer until the cream reduces slightly, 3 to 5 minutes.
Pour the mixture into a blender and puree until smooth. If the corn is "stringy" or the sauce grainy, strain through a fine-mesh sieve. Transfer the sauce to a large skillet and stir in the sun-dried tomatoes. Keep warm.
In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Reserve a little of the pasta cooking liquid in case you need it later, then drain the pasta in a colander.
Toss the pasta in the skillet with the sauce and remaining corn. Add some basil leaves and salt and pepper. Scoop into bowls and top with Parmesan and more basil leaves.