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Sun-Dried Tomato Pasta with Corn_MidPage

Sun-Dried Tomato Pasta with Corn

This sun-dried tomato pasta with corn is unbelievably easy to make, and you need just five ingredients for this tasty vegan dinner recipe.
4.58 from 7 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4
Calories: 557kcal

Equipment

  • Wide pot
  • Large pot

Ingredients

  • ½ cup sun-dried tomatoes diced
  • 1 tablespoon of the oil from the sun-dried tomatoes
  • 4 ears of sweet corn husked and cut from the cob
  • 1 cup water or vegetable stock
  • 1 pint cherry tomatoes halved
  • 1 ounce fresh basil thinly sliced, a few leaves left whole and reserved for garnish
  • 16 ounces dry rigatoni or orecchiette
  • Salt, pepper, and crushed red pepper to taste
  • Extra virgin olive oil for garnish

Instructions

Cook the sun-dried tomatoes and corn:

  • Add 1 tablespoon of oil from the jar of sun-dried tomatoes to a wide pot. Turn the heat to medium.
  • Once hot, add the diced sun-dried tomatoes and cook for 5 minutes until softened. Add the corn and cook an additional 3–5 minutes. Season with salt, pepper, and crushed red pepper to taste.

Simmer the sauce:

  • Pour in the water or vegetable stock and bring to a boil. Add the halved cherry tomatoes, reduce heat, and simmer for 15–20 minutes. The liquid should reduce by half. Taste and season once more to your preferences.
  • Finish the sauce by adding the sliced basil and toss to combine.

Boil the pasta:

  • As the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Reserve 1/3 cup of the pasta cooking water and then drain the pasta.

Finish the sauce:

  • Add the pasta cooking water to the sauce and bring it to a boil. Add the pasta and reduce heat to low. Toss to coat for 1–2 minutes until glossy. Then, turn off the heat and season one final time to your preferences.

To serve:

  • Divide the cooked pasta between bowls. Garnish with a few basil leaves and a drizzle of extra virgin olive oil, if you like. Enjoy!

Nutrition

Calories: 557kcal | Carbohydrates: 114g | Protein: 21g | Fat: 4g | Sodium: 48mg | Fiber: 8g | Sugar: 17g | Vitamin C: 40mg
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