As I was pondering the foods of summer this afternoon while I was preparing our Sunday dinner, I realized that every year, I find a new recipe that sort of defines the essence of summer for me. This past week, my mom and I were flipping through a Williams-Sonoma catalog and we came across the following recipe. We tried it out and loved it. And so, "Baked Penne with Corn, Zucchini, and Basil" has become a new favorite - one that I will be sure to look forward to next year around harvest time. I'll include the recipe at the end of this blog.
But before I sign-off, I realize you may be wondering what foods made the grade in past years. Here's the list, as well as I can remember it:
Summer 2001 - Strawberry Ice (a childhood favorite come back to life)
Summer 2002 - Rusty's Lemon Ice Cream; Caramel popcorn (okay - not necessarily a summer food - but I discovered it this year and Matt and I ate it ALL of the time, ALL summer long. This stuff is highly addicting).
Summer 2003 - Bruschetta; Grilled Marinated Flank Steak (Both from Mom)
Summer 2004 - Ina's Flag Cake - we also planted basil and tomatoes in pots on our balcony and ate tons and tons of bruschetta that year - Bowties with Zucchini, Yellow Squash, and Cherry Tomatoes
Summer 2005 - Suzi's Bread Salad - she made this for me when Emmy was born and it was the perfect summer meal
Summer 2006 - Ina's Pasta Salad with Sun-dried tomatoes and Lemon Chiffon Pie
Summer 2007 - Catherine's Summer Fruit Crisp
Summer 2008 - Strawberry Shortcake (America's Test Kitchen); Frozen Lemonade Pie (Real Simple); Panko-fried Zucchini (Mom); Ina's Old-Fashioned Raspberry Ice Cream Sodas
Summer 2009 - Baked Penne with Corn, Zucchini and Basil and Martha Stewart's Red, White and Blue Sundaes
So there it is - almost a decade of summer memories. But before I go, I must also give an honorable mention to root beer floats - a summertime treat that I have loved my entire life. Some of my earliest food memories are of sitting at the table at night with Adam, "stirring and stirring our brew." Another year, my family stayed at a beach house in Kiawah, South Carolina. I was 10, Chris wasn't even 1 yet. Every evening, we'd sit at the screened porch, play games, and sip rootbeer floats. The chairs, I remember especially, were made out of old barrels and they swiveled around. What can be any better than rootbeer floats, the sound of crickets chirping, the roar of the ocean distantly behind you, the people you love the most surrounding you, and the contentedness of being a child - happy and in the moment - too immersed in the present to even realize how precious it is. I think root beer floats will always mean summer to me.
The recipe:
Baked Penne with Corn, Zucchini and Basil
Enriched with two kinds of cheeses, this baked pasta showcases favorite summer vegetables at their seasonal best, including sweet corn, zucchini and fresh tomatoes.
Ingredients:
Kosher salt, to taste
1/2 lb. penne
6 Tbs. olive oil, plus more as needed
Kernels cut from 2 ears of corn
Freshly ground black pepper, to taste
8 zucchini, about 2 lb. total, cut into half-moons
1/2 yellow onion, diced
4 tomatoes, cored, seeded and cut into 1-inch chunks
1 Tbs. sliced garlic
1 tsp. chopped fresh oregano
1/4 tsp. red pepper flakes
1 Tbs. tomato paste
1/4 cup white wine
1/2 cup thinly sliced fresh basil
6 oz. mozzarella cheese, grated
2 oz. Parmigiano-Reggiano cheese, grated
Directions:
Preheat an oven to 400ºF.
Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside.
In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.
Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.
Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more.
Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm. Serves 8.
