Ingredients

o   ¼ cup olive oil

o   1 shallot, thinly sliced

o   2 cloves garlic, minced

o   4 ears of corn, kernels removed

o   2 handfuls of cherry tomatoes, halved (~1/2 pint)

o   2 zucchini, chopped

o   1 6oz can tomato paste

o   1 lb pasta (penne, rigatoni, etc.)

o   basil

o   parmesan

Directions

1.     Heat the olive oil in a large skillet over medium heat. Add in the shallots and garlic. Cook, stirring frequently, until the shallots are translucent (~5 minutes)

2.     Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Save ~1 cup of the pasta water.

3.     Add in the corn, tomatoes, and zucchini to the garlic shallot mixture. Continue to cook over medium heat, stirring occasionally, for 10-15 minutes.

4.     Turn the heat to low and stir in the tomato paste. Season with salt and pepper.

5.     Add in some of the reserved pasta water to the sauce (start with ¼ cup then add as needed).

6.     Mix the pasta with the sauce then top with parmesan and basil.