SHELLS WITH SUMMER SQUASH, CORN, BEANS AND TOMATO
From the New York Times.
• 2 tbsp. extra-virgin olive oil
• 1/2 lb. summer squash, diced (1/2- to 3/4-inch)
• Salt to taste
• 2 cloves garlic, minced
• 1 lb. tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
• Pinch of sugar
• Kernels from 1 ear of corn
•1 1/2 c. cooked pinto beans, with 3/4 to 1 c. of their broth or, if using canned beans, 1/2 to 3/4 c. water
• 2 tbsp. slivered basil leaves
• 3/4 lb. medium pasta shells
• 1 to 2 oz. Parmesan or pecorino Romano cheese, grated, optional
Begin heating a large pot of water for the pasta.
Meanwhile, heat the olive oil over medium-high heat in a wide, heavy skillet. Add the summer squash. Cook, stirring, until the squash begins to color, 3 to 5 minutes. Season with salt, and add the garlic. Stir until fragrant, just a few seconds, and add the tomatoes and a pinch of sugar. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, 5 to 8 minutes. Stir in the corn, beans and bean broth or water, and season to taste with salt and pepper. Turn the heat to medium-low and simmer for 5 minutes. Stir in the basil, and keep warm.