Think of this recipe as the warmer, heartier cousin to pasta salad. It has all of the beloved mix-ins of the cold classic—juicy tomatoes, plenty of vegetables, a bunch of fresh herbs—while being far more satisfying, taking the side dish from supporting role to center stage. The best part might be that everything comes together in just one pot, no separate pot of boiling water required. After cooking your veggies in the pot, they temporarily get removed while everything else gets thrown in: water, pasta, tomato paste, and lots of garlic. The pasta’s starches release into the water, transforming the broth into a glossy sauce. This recipe sticks to a ratatouille-inspired combination of summer squash, zucchini, eggplant, tomatoes, and corn, but you can mix and match whatever seasonal produce you have on hand. For heartier varieties (like green beans), throw them into the pot along with the squash and eggplant to give them a head start. For veggies that are quicker cooking (such as spinach or kale), throw them in with the corn and tomatoes to preserve their texture and freshness.
