Ingredients
1¼lbscherry tomatoes,or grape tomatoes, halved
4shallots,thinly sliced
5clovesgarlic,peeled and smashed
¼cupextra virgin olive oil,plus more for serving
2tspsalt
1½tspsugar
1medium zucchini,cut into ¼-inch chunks
1½cupsfresh corn kernels
12ozfusilli,or similar shape pasta
3tbspunsalted butter
1tspHerbes de Provence
⅛tspred pepper flakes,crushed
½cuppecorino romano cheese,grated, plus more for serving
½cupbasil leaves,tightly packed, roughly chopped
⅓cuppine nuts,toasted
Preparation
Preheat the oven to 450 degrees F. Line a baking sheet with heavy duty aluminum foil.
Combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with hands or a rubber spatula until the vegetables are evenly coated.
Arrange the vegetables in a single layer and roast for 15 to 20 minutes, or until the tomatoes are just starting to brown. Remove the pan from the oven and add the zucchini and corn.
Toss with a rubber spatula (the tomatoes will collapse; that’s okay) and spread into an even layer. Roast for 5 minutes more, until the zucchini and corn are tender-crisp.
Meanwhile, cook the pasta in salted water until al dente. Drain, then add the pasta back to the pan.
Add the roasted vegetables and all their juices to the pasta, along with the butter, herbes de Provence, red pepper flakes, Pecorino Romano, basil, and pine nuts. Toss well, then taste and adjust seasoning if necessary.
Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese.
