Baked Penne with Corn, Zucchini and Basil | Williams Sonoma

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