Baked Penne with Corn, Zucchini and Basil

Baked Penne with Corn, Zucchini and Basil

Prep Time

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Cook Time

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Serves

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Baked Penne with Corn, Zucchini and Basil

Enriched with two kinds of cheeses, this baked pasta showcases favorite summer vegetables at their seasonal best, including sweet corn, zucchini and fresh tomatoes.

Recipe courtesy of Williams-Sonoma

Ingredients

  • Kosher salt, to taste
  • 1/2 pound penne
  • 6 tablespoons olive oil, plus more as needed
  • Kernels cut from 2 ears of corn
  • Freshly ground black pepper, to taste
  • 8 zucchini, about 2 pounds total, cut into half-moons
  • 1/2 yellow onion, diced
  • 4 tomatoes, cored, seeded and cut into 1-inch chunks
  • 1 tablespoon sliced garlic
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1/4 cup white wine
  • 1/2 cup thinly sliced fresh basil
  • 6 ounces mozzarella cheese, grated
  • 2 ounces Parmigiano-Reggiano cheese, grated

Preparation

  • 1 Preheat an oven to 400ºF.
  • 2 Bring a large pot of water to a boil 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.
  • 3 In a 12-inch nonstick fry pan over medium-high heat, warm 3 tablespoons of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
  • 4 Set the pan over medium-low heat. Add the onion, 1 teaspoon salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes.
  • 5 Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes.
  • 6 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.
  • 7 Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine.
  • 8 Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm.

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