Sometimes simple dinners, using whatever you have in the pantry, are the very best kind. I think so, anyway. The other day I was too hungry to think straight and I didn't have a dinner planned and I certainly didn't feel like dragging the kids to the grocery store at 5:00 pm, so this is what I came up with. It's about as simple as it gets — a little spicy because of the crushed red pepper and a little sweet because of the corn, and just right for a quick summer meal.
Rice Penne with Garlic, Corn, and Sun-Dried Tomatoes
Serves 1 to 2 depending on hunger level
4 oz. rice penne pasta
1/3 cup fresh or frozen corn
2 tblsp. olive oil
2 garlic cloves, minced
4–5 sun-dried tomatoes
Handful of fresh parsley, chopped
Salt and ground pepper to taste
Red pepper flakes, for garnish
Make pasta (and sun-dried tomatoes if not using ones that are packed in oil) according to package instructions. Meanwhile, heat olive oil in a skillet over medium-low heat, then add garlic and cook for 2 min. Add corn and tomatoes to skillet and season generously with salt and pepper. Turn up heat slightly and continue to sauté while the pasta finishes cooking. Drain pasta and mix with the sauce, adding fresh parsley at the end. Serve hot and top with red pepper flakes, if desired.