Ingredients: |
Ingredients: ½ lb. penne
6 tbsp. olive oil, to taste
Kernels cut from 2 ears of corn
Kosher salt, to taste
Freshly ground black pepper, to taste
8 zucchini, about 2 lb. total, cut into half-moons
½ yellow onion, diced
4 tomatoes, cored, seeded, cut into 1-inch chunks
1 tbsp. sliced garlic
1 tsp. chopped fresh oregano
¼ tsp. red pepper flakes
1 tbsp. tomato paste
¼ cup white wine
½ cup thinly sliced fresh basil
6 oz. mozzarella cheese, grated
2 oz. Parmigiano-Reggiano cheese, grated
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Directions: |
Directions:Preheat oven to 400º. Boil a large pot of water over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
In a 12-inch nonstick frying pan over medium-high heat, warm 3 tbsp. of olive oil. Add the corn, salt and pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
Return the pan to medium-high heat and warm the remaining 3 tbsp. olive oil. In batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
Set the pan over medium-low heat. Add the onion, 1 tsp. of salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in 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 has reduced and the sauce is fairly thick, about 3 minutes more.
Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the frying pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top for approximately 20 to 25 minutes. Serve warm. |
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