Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          chopped onions
   1      tablespoon    minced garlic
     1/4  cup           olive oil
   7      pounds        tomatoes -- whole
   2      quarts        zucchini -- cubed
   1      quart         corn kernels
   1      tablespoon    salt
   1      teaspoon      red pepper flakes -- crushed
   2      tablespoons   sugar
   1 1/3  cups          chopped fresh basil
   3      pounds        cooked pasta -- rotelli

Preparation:

Pantry: Four 28-oz cans of whole tomatoes. Sauté‚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.