Fresh Corn & Sun Dried Tomato Angel Hair Pasta

Ingredients

• 1 pound angel hair thin
• 1 tablespoon balsamic vinegar 
• 2 tablespoon flat parsley minced
• 3 clove garlic minced peeled
• 3 tablespoon olive oil 
• 2 tablespoon oregano leaves fresh minced
• 1 cup parmesan cheese freshly grated
• 6 servings freshly cracked pepper 
• 6 servings salt as needed
• 1 slice shallots minced peeled
• 1 teaspoon sugar 
• 3 ounce sun-dried tomatoes 

Equipment

• bowl
• frying pan
• pot

Directions

1. Cut the tomatoes into fine julienne and place them, along with the sugar in a small bowl.
2. Pour in just enough hot water to cover. Set aside to hydrate until soft, about 30 minutes.
3. 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.
4. Heat the olive oil in a large saute pan over medium-high heat until hot.
5. Add the garlic and shallots; saute briefly until lightly colored.
6. 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.
7. 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.
8. Serve immediately.