| 5 cups | Chopped onion |
| 1 tbsp | Minced garlic |
| 1/4 cup | Olive oil |
| 4 | 280z cans California tomatoes, |
| | Whole |
| 2 | Qts cubed zucchini |
| 1 | Qt corn kernels |
| 1 tbsp | Salt |
| 1 tsp | Crushed red pepper flakes |
| 2 tbsp | Sugar |
| 1 1/3 cups | Chopped fresh basil |
| 3 lbs | Cooked rotelli pasta |
Saute onions in oil in a large skillet over medium-high heat until softened. Stir in canned tomatoes in their liquid and remaining ingredients, except basil and pasta. Cook 10-15 minutes, stirring occasionally, until thickened. Stir in basil and serve over pasta.