One-Pot Summer Vegetable Pasta Recipe

Step 1

Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Toss 1 medium Japanese eggplant, halved lengthwise, sliced ¼” thick into half-moons, 1 medium summer squash, halved lengthwise, sliced ¼” thick into half-moons, and 1 medium zucchini, halved lengthwise, sliced ¼” thick into half-moons, in a medium bowl to combine; season with kosher salt, and freshly ground pepper and toss again. Working in batches as needed to avoid overcrowding pot and adding more oil between batches as needed, arrange vegetables in a single layer in pan and cook, stirring very occasionally, until just tender and deeply browned in spots, about 4 minutes per batch. Using a slotted spoon, transfer to a large bowl.

Step 2

Add 2 medium ears of corn, husked, kernels removed (about 2 cups), and 1 pint cherry tomatoes (about 8 oz.), halved, to same pot, and cook, stirring constantly, just until tomatoes are barely starting to blister, about 1 minute. Using slotted spoon, transfer to bowl with eggplant mixture.

Step 3

Add ¼ cup double-concentrated tomato paste and remaining 2 Tbsp. extra-virgin olive oil to pot and cook, stirring constantly, until tomato paste is beginning to stick to bottom of pot, 2–3 minutes. Add 8 garlic cloves, finely grated, and ½ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add 12 oz. small shells or other short pasta, a generous pinch of salt, and 6 cups water and stir to dissolve tomato paste. Bring to a boil and cook, stirring often, until pasta is just shy of al dente and about two thirds of water has evaporated, 8–12 minutes.

Step 4

Reduce heat to low and stir in 3 oz. Parmesan, finely grated (about 1½ cups) and 4 Tbsp. unsalted butter, cut into pieces. Add vegetables in bowl and most of the leaves from 1 large bunch basil. Taste pasta and season with more salt and black pepper if needed.

Step 5

Divide pasta among shallow bowls and top with crumbled feta and remaining basil leaves.