Pasta with Corn, Zucchini and Tomatoes

A summer mélange of whatever is on hand, tossed with pasta. Like ratatouille, this is flexible not only in its sea- sonings but also in its main ingredients: You can use onions, garlic, or shallots, singly or in combination; add green beans (or fresh limas) to the mix; substitute eggplant for the zucchini.

Salt

3 tablespoons extra virgin olive oil or 2 tablespoons oil and 1 tablespoon butter

1 cup corn kernels (from 2 or 3 ears of corn)

1 cup diced zucchini or summer squash (about 5 ounces)

Freshly ground black pepper

1 medium onion or 3 or 4 shallots, finely chopped

1/4 teaspoon minced garlic (optional)

1 tablespoon chopped fresh tarragon leaves

4 plum or 2 large ripe tomatoes, diced

1 pound cut pasta, like penne, rigatoni, or fusilli

• Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over mediumhigh heat. When hot, add the corn and cook, stirring only occasionally, until the corn is dry and really beginning to brown, about 5 minutes. Add the zucchini and some salt and pepper. Cook, stirring occasionally, until the zucchini begins to brown.
• Add the onion and the garlic if you’re using it. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the tarragon and cook for 30 seconds, then add the tomatoes and continue cooking while you cook the pasta.
• Cook the pasta in the boiling water until tender but not mushy. If the sauce dries out (with plum tomatoes, this is likely), add some of the pasta-cooking water, about 1/4 cup at a time, to thin it somewhat but not make it a soup. When the pasta is done, drain it and toss with the sauce and the remaining oil or the butter. Taste and adjust the seasoning and serve immediately.

MAKES: About 4 servings

TIME: 30 minutes