Whole Grain Goodness

Here's a simple recipe from the pages of Fine Cooking magazine that you can try that will highlight the flavors of whole grain pasta:

Whole-Grain Penne

with

Sun-Dried Tomatoes & Corn

Sweet, chewy dried tomatoes and brown butter infused with orange zest and spicy chile boost the whole-grain flavors of the pasta in this simple yet scrumptious weekend dish.

Ingredients

fine sea salt                                                 1 oz (1 cup) finely grated pecorino romano;

12 oz whole grain penne                                          more for serving

2 1/2 cups (12 oz) fresh or frozen           1/4 cup oil packed sun-dried tomatoes,

     corn kernels                                                         drained and chopped

3 oz (6 Tbsp) unsalted butter,                 1/2 cup packed torn fresh basil leaves (1/2 oz),

     cut in a few pieces                                              preferably Thai basil

1 Tbsp finely grated orange zest

1 Fresno or other small fresh red chile, minced (remove seeds & ribs for less heat)

Directions

Bring a large pot of well salted water to a boil.  Cook the pasta according to the package directions until not quite al dente.  Add the corn and cook for 1 minute.

Meanwhile, place a small heatproof bowl next to the stove.  In a small, heavy duty saucepan (preferably stainless steel so you can monitor the color of the butter), melt the butter over medium-low heat and cook, watching closely and swirling occasionally, until it is golden brown with brown specks, 6 to 8 minutes.  Add the orange zest and chile (it will sizzle and foam), and cook, stirring for 30 seconds, then immediately pour into the bowl.

Reserve 3/4 cup of the pasta cooking water.  Drain the pasta and corn, and return the mixture to the pot or a large heated serving bowl.  Using a large serving spoon, stir in 1/4 cup of the pasta water, the butter mixture, cheese and sun-dried tomatoes.  Toss vigorously for about 2 minutes until a glossy sauce forms, adding a bit more cooking water as needed to loosen the sauce.  Season to taste with salt.  Sprinkle with the basil.  Serve immediately, passing more cheese at the table.

Serves 4 to 6