Alex Guarnaschelli's Corn Pasta with Sun-Dried Tomatoes | The Kitchen

Alex uses frozen corn and leftover greens to make this easy pasta dish any time of the year! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3In6u5n Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Corn Pasta with Sun-Dried Tomatoes RECIPE COURTESY OF ALEX GUARNASCHELLI Level: Easy Total: 35 min Active: 20 min Yield: 4 to 6 servings Ingredients 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 Directions 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. When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #AlexGuarnaschelli #TheKitchen #FoodNetwork #CornPastaWithSunDriedTomatoes Alex Guarnaschelli's Corn Pasta with Sun-Dried Tomatoes | The Kitchen | Food Network https://www.youtube.com/watch?v=NH0xbyVNDog