Orecchiette and Summer Vegetables

• 6 ounces whole onion or 5 ounces chopped, ready-cut onion (1 1/3 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
• 18 teaspoon salt
• Freshly ground black pepper to taste

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

onion, olive oil, zucchini, orecchiette, tomatoes, italian, corn, basil, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8517 (may not work)