Ingredients
- 1 1/4 lb cherry or grape tomatoes
- 4 shallots
- 5 cloves garlic
- 1/4 cup extra-virgin olive oil (optional)
- 2 tsp salt
- 1 1/2 tsp sugar
- 1 zucchini
- 1 1/2 cups fresh corn kernels
- 12 oz fusilli pasta
- 3 tbsp unsalted butter
- 1/8 tsp crushed red pepper flakes
- 1/2 cup grated pecorino romano cheese (optional)
- 1/2 cup tightly packed basil leaves
Steps
- Heat the oven to 425 F and place tomatoes, shallots, garlic, olive oil, salt, and sugar in a 9-by-13-inch pan.
- Roast the vegetables for 25 minutes, stirring once.
- Boil salted water in a large pot, cook the fusilli until tender, and reserve 1 cup pasta water before draining.
- Melt the butter in a large skillet over medium heat, then cook the zucchini, corn, herbes de Provence, and red pepper for 8 minutes.
- Add the roasted vegetables and pasta to the skillet, then toss with enough pasta water to coat everything.
- Stir in the basil, pine nuts, and pecorino, then cook for 5 minutes.
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