Orecchiette and Summer Vegetables

Name: Orecchiette and Summer Vegetables
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 6 ounces whole onion or 5 ounces chopped, ready-cut onion (1 ⅓ cups); 2 teaspoons olive oil; 8 ounces zucchini; 2 cups orecchiette; 1 pound ripe tomatoes; 6 Greek, Italian or French medium olives; 1 ear corn; 1 tablespoon basil; ⅛ teaspoon salt; Freshly ground black pepper to taste

By Marian Burros

Published August 6, 1996

Total Time: 40 minutes
Rating: 3(14)
Comments: Read comments

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Ingredients

Yield:2 servings

6 ounces whole onion or 5 ounces chopped, ready-cut onion (1 ⅓ cups)
2 teaspoons olive oil
8 ounces zucchini
2 cups orecchiette
1 pound ripe tomatoes
6 Greek, Italian or French medium olives
1 ear corn
1 tablespoon basil
⅛ teaspoon salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Bring water to boil for pasta.
Step 2
Chop whole onion. Heat nonstick pan until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
Step 3
Meanwhile, wash, trim and cut zucchini into small cubes. Add to onion after it has begun to brown.
Step 4
Add orecchiette to boiling water, and cook according to package directions.
Step 5
Wash, trim and cube tomatoes, and add to zucchini and onions after zucchini has cooked a few minutes and begun to brown.
Step 6
Pit olives; coarsely chop, and add to pan.
Step 7
Scrape kernels from corn. Wash and mince basil. Just before dish is ready, add corn and basil, and season with salt and pepper.
Step 8
When orecchiette is ready, drain and stir into vegetables.