Think of this recipe as the warmer, heartier cousin to pasta salad. It has all of the beloved mix-ins of the cold classic—juicy tomatoes, plenty of vegetables, a bunch of fresh herbs—while being far more satisfying, taking the side dish from supporting role to center stage. The best part might be that everything comes together in just one pot, no separate pot of boiling water required. After cooking your veggies in the pot, they temporarily get removed while everything else gets thrown in: water, pasta, tomato paste, and lots of garlic. The pasta’s starches release into the water, transforming the broth into a glossy sauce. This recipe sticks to a ratatouille-inspired combination of summer squash, zucchini, eggplant, tomatoes, and corn, but you can mix and match whatever seasonal produce you have on hand. For heartier varieties (like green beans), throw them into the pot along with the squash and eggplant to give them a head start. For veggies that are quicker cooking (such as spinach or kale), throw them in with the corn and tomatoes to preserve their texture and freshness.
Recipe information
Total Time
1 hour
Yield
4–6 servings
Ingredients
Preparation
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.
