step 1
Heat 4 cups of extra-superin olive oil In a large Dutch oven or other heavy pot at medium-high. Toss 1 medium Japanese brinjal, half length, chopped of “thick in half-half, 1 medium heat squash, half length, chopped ELS “thick in half-spoonAnd 1 medium zucchini, half length, chopped in “thick half-spoon thickIn a medium bowl to combine; Season with kosher saltAnd freshly ground pepper And toss again. To avoid congestion and work in batches to add more oils between batches as required, arrange and cook vegetables in the same layer in the pan, sometimes stirring, as long as brown in spots from only tender and depth, about 4 minutes per batch. Transfer to a large bowl, using a slapped spoon.
step 2
Add 2 medium ears, husk, kernels removed (about 2 cups) of cornAnd 1 pint cherry tomatoes (about 8 ounces), halfFor the same pot, and cook, persistent stirring, until tomatoes are not barely starting blisters, about 1 minute. Using slated spoon, transfer to the bowl with brinjal mixture.
step 3
Add CUP Cup double-centric tomato paste and left 2 TBSP. extra virgin olive oil For pot and cooking, persistent stirring, until the tomato paste is started to stick from under the pot under 2-3 minutes. Add 8 garlic cloves, finely tightAnd ½ teaspoon. Crushed red chili flakes And cooking, stirring, aromatic, about 1 minute. Add 12 oz. Small shells or other small pastaA generous pinch of salt, and 6 cups of water And shake the tomato paste to dissolve. Bring an abscess and cook, often stirring, until the pasta is just shy from al-dent and about two-thirds of water evaporated, 8–12 minutes.
step 4
Reduce heat and stir inside 3 ounces. Parmeson, Finely tight (about 1 and cup) And 4 tablespoons. Uncalved butter, cut into piecesAdd vegetables to bowls and most leaves 1 big bunch basilIf needed, taste pasta and weather with more salt and pepper.
Step 5
Divide pasta between shallow bowls and top with top Ravaged feta And the remaining basil leaves.
