Sunday, January 16, 2011

Finally! An Actual Meal!

You may have started to wonder if we would ever post some ACTUAL food.

Rest assured we don't just live off of baked goods.

This was really delicious. The whole family eagerly devoured this one.

We added chicken breasts, which we cooked simply in a pan and cut into pieces.

Corn and Sundried Tomato Pasta with Chicken
Adapted from Sippity Sup
Serves 4 generously


  • 3 oz sun-dried tomatoes
  • 1 t sugar
  • 1 lb angel hair or other thin pasta
  • salt as needed
  • 3 T olive oil
  • 3 clv garlic, peeled and minced
  • 1 sli shallot, peeled and minced
  • 2 T fresh oregano leaves, minced
  • 3 ears of fresh corn kernels
  • 1 T balsamic vinegar
  • 1 c freshly grated parmesan cheese
  • 2 T flat leaf parsley, minced
  • freshly cracked pepper


Cut the tomatoes into fine julienne and place them, along with the sugar in a small bowl. Pour in just enough hot water to cover. Set aside to hydrate until soft, about 30 minutes. Drain well, squeezing out excess liquid. You may skip this step if you choose oil packed or pre-marinated sun-dried tomatoes.
Bring a large pot of water to a boil and add good amount of salt. Add the pasta and cook until al dente, according to package instructions. Retain some of the pasta water for the sauce.
Make the sauce: Heat the olive oil in a large saute pan over medium-high heat until hot. Add the garlic and shallots; saute briefly until lightly colored. Add the oregano, corn, balsamic and about 1 cup of the pasta cooking water. Cook, uncovered, until the corn is just tender, about 2 minutes. Turn off the heat and add the tomatoes, half of the Parmesan, and 1 tablespoon of the parsley and toss well. Toss with more of the reserved cooking water, if necessary, to moisten.
Pour the pasta into a warmed serving bowl, dust with a little more Parmesan, and scatter the remaining parsley on top, and give it a good grind of pepper. Pass the remaining Parmesan at the table. Serve immediately.

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