Ingredients

The following ingredients have 6 Servings
  • 1 pound fresh or frozen cavatelli
  • 3 teaspoons olive oil
  • 2 ears corn (kernels cut from the cob)
  • 1 pint cherry tomatoes (quartered)
  • 1 1/2 cups diced zucchini ((6 1/2 oz) )
  • 2 cloves garlic (sliced)
  • 1 teaspoon kosher salt
  • black pepper (to taste)
  • 3/4 cup homemade marinara sauce
  • 6 tablespoons grated Pecorino Romano (plus more for serving)
  • 2 tablespoons fresh basil (for garnish)

Instruction

  • Bring a large pot of salted water to a boil.
  • In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.
  • Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.
  • Add the corn and zucchini and cook until tender crisp, 2 to 3 minutes.
  • Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.
  • Meanwhile, cook the cavatelli according to package directions, reserving some of the water before draining, then toss with the marinara and vegetables.
  • Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.
  • Serve right away with fresh basil and additional grated cheese if desired.