Penne with Sweet Summer Vegetables, Pine Nuts, and Herbs

INGREDIENTS

• 4 tablespoons olive oil, divided into 3 tbsp and 1 tbsp
• 2 cloves garlic, crushed
• 1 tablespoon fresh oregano leaves
• 2 pints cherry tomatoes
• 2 ears corn, shucked and kernels cut off
• 1/4 cup pine nuts (optional)
• Coarse salt and black pepper to taste
• 1/3 cup torn basil leaves
• 1 large red onion, chopped
• 2 large zucchini or summer squash, sliced in half lengthwise and then chopped into 1/2 inch thick slices
• 8 ounces penne or farfalle pasta