I just LOVE the flavors in this dish: farm fresh veggies, a little heat from the red pepper flakes, sweet summer basil, … YUM! It is a little more time consuming than my usual dinners, but definitely worth it. As usual, I have edited the original recipe to minimize the prep time without sacrificing the overall taste of the dish. Apparently, I am completely incapable of following a recipe exactly as its written. This is a source of much agitation in my house, however no one ever seems to complain about the results! LOL Check out the original recipe from Williams-Sonoma using the link below. As always, omit the cheese or use a a vegan substitute if you need to be dairy free. Happy Labor Day weekend US peeps!
8 ounces+ penne (I use about 3/4 of a pound)
6 tablespoons olive oil
Kernels from 2 ears of corn
2 large zucchini, cut into half moons
1/2 yellow onion, diced
4 tomatoes, cored, seeded and diced
1 tablespoon chopped garlic (or about 1 1/2 teaspoons minced)
1/2 teaspoon dried oregano (or 1 teaspoon fresh if you have it)
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1/4 cup white wine
1/4 to 1/2 cup thinly sliced fresh basil
6 ounces shredded mozzarella cheese
2 ounces grated Parmesan-Reggiano
Preheat oven to 400 degrees. Cook pasta to al dente per package directions, drain and put in a large bowl.
In a large skillet, heat 3 tablespoons olive oil over medium high heat. Add the corn, salt and pepper to taste, and cook until lightly golden, about 6-8 minutes. Add to the bowl with the pasta. In the same pan, put remaining 3 tablespoons olive oil; add the zucchini, season with salt and pepper, and cook until tender and golden brown, about 6-8 minutes. (If you are short on time, microwave the zucchini for a few minutes on high before adding it to the pan.) Add to the bowl with corn and pasta.
To the same skillet, on medium low, add the onion, 1 teaspoon salt and pepper to taste. Cook, stirring occasionally, until the onion is translucent, about 2-3 minutes. Add the tomatoes, garlic, oregano, and red pepper flakes and cook until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine is reduced and the sauce thickens, a few minutes more.
Add the tomato sauce, basil, mozzarella and half the parmesan to the bowl with the vegetables and stir to combine. Transfer back to the pan if it’s oven safe or a 9×13 dish sprayed with cooking spray. Sprinkle with remaining parmesan and bake until golden brown on top, 20-25 minutes. Serve immediately.