I am pretty sure I found this recipe online, though I can no longer remember from which site.
- Salt and pepper to taste
- 1/2 pound penne
- 6 tablespoons of olive oil
- Kernels from 2 ears of corn
- 8 zucchini, peeled and cut into half-moons
- 1/2 onion, diced
- 4 tomatoes, cut into 1 inch chunks
- 1 tablespoon garlic
- 1 teaspoon oregano
- 1/4 teaspoon red pepper flakes (we didn’t use)
- 1 tablespoon tomato paste
- 1/4 cup white wine (we used chicken broth instead)
- 1/2 cup basil (we used a whole lot less)
- 3/4 cup grated mozzarella cheese
- 1/4 cup Parmigiano-Reggiano cheese, grated
1. Preheat oven to 400F.
2. Boil penne as directed on package until al dente. Drain, rinse under cold water and set aside.
3. Meanwhile, in a large skillet over medium-high heat, warm 3 tablespoons of the olive oil. Add the corn and season with salt and pepper to taste. Cook, stirring occasionally, 6-8 minutes, until corn is golden. Transfer to a bowl and set aside.
4. In the same skillet, add the remaining olive oil and zucchini (in batches). Season with salt and pepper to taste. Cook, stirring occasionally, until zucchini is tender and lightly golden brown, 6-8 min. Repeat in as many batches as needed, adding cooked zucchini to bowl with the corn.
5. Reduce heat to medium-low. Add the onion to the pan and salt and pepper to taste. Cook, stirring occasionally, until onion is translucent, 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes (if using) and cook, stirring occasionally, for 5 minutes, until a sauce begins to form. (At this point we used an immersion blender to break down the tomatoes to give us more sauce.) Add tomato paste and cook for 1 minute. Add white wine (or chicken broth) and cook 3 minutes, until sauce thickens.
6. (The original recipe says to mix this all in a skillet, but our largest skillet wasn’t large enough, so we used a baking dish.) Mix together (in the baking dish) the pasta, corn, zucchini, sauce, basil, mozzarella cheese and half the Parmigiano-Reggiano cheese. Sprinkle remaining Parmigiano-Reggiano on top and bake 20-25 minutes.
Verdict: For something that required as much effort as this the dish had to be pretty good. At the end, it was a pretty tasteless dish.