Ingredients: |
Ingredients: Kosher salt, to taste
1/2 lb. penne
6 T. olive, plus more as needed
Kernels cut from 2 ears of corn
Fresh ground pepper to taste
8 zucchini, about 2 lb. cut into half moons
1/2 yellow onion, diced
4 tomatoes, seeded and cut into 1 inch chunks
1 T. sliced garlic
1 t. chopped fresh oregano
1/4 t. red pepper flakes
1 T. tomato paste
1/4 cup white wine
1/2 cup thinly sliced fresh basil
6 oz. mozzarella cheese, grated
2 oz. Parmigiano-Reggiano cheese, grated (P-R)
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Directions: |
Directions:1. Preheat oven to 400º and bring water to boil over high heat in a large pot. Generously salt the water, add the pasta and cook, al dente, about 8 minutes. Drain, rinse and set aside.
2. In a 12 inch nonstick fry pan over medium-high heat, warm 3 T. olive oil. Add the corn, season with salt and pepper and cook until corn is lightly golden, 6-8 minutes. Transfer to bowl and set aside.
3. Return the pan to medium-high heat and warm the remaining 3 T. olive oil. Working in batches, add zucchini, season with salt and cook, stirring occasionally until zucchini is tender and golden brown, 6-8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil as needed.
4. Set pan over medium-low heat. Add onion, 1 t. salt and black pepper, to taste. Cook, stirring occasionally about 2 minutes. Stir in tomatoes, garlic, oregano and red pepper flakes and cook until tomatoes soften and begin to form a sauce, about 5 minutes. Stir in tomato paste and cook 1 minute. Add the wine and cook until the wine has reduced and sauce is fairly thick, about 3 minutes.
5. Add the pasta, tomato sauce, basil, mozzarella and half of the P-R to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining P-R on top. Transfer the pan to the oven and bake until golden brown, 20-25 minutes. |
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