Summer Cavatelli with Corn, Tomatoes and Zucchini

🥘 Ingredients

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

🍳 Cookware

• pot
• skillet

1. 1

   Gather homemade marinara sauce , grated pecorino romano .

   homemade marinara sauce: 3/4 cup, grated pecorino romano: 6 tablespoons (plus more for serving)
2. 2

   Bring a large pot of salted water to a boil.
3. 3

   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 .

   olive oil: 3 teaspoons, garlic: 2 cloves (sliced)
4. 4

   Add the tomatoes and 1/4 teaspoon salt and cook ⏱️ 3 minutes , until the tomatoes soften.

   tomatoes: 1 pint (cherry, quartered), salt: 1 teaspoon (kosher)
5. 5

   Add the corn and zucchini and cook until tender crisp, ⏱️ 2-3 minutes .

   corn: 2 ears (kernels cut from the cob), zucchini: 1 1/2 cups (ounces diced, 6 1/2 oz, 1/4-inch)
6. 6

   Add the marinara, season with salt and pepper and cook until heated through, about ⏱️ 1 minute .
7. 7

   Meanwhile, cook the cavatelli according to package directions,reserving some of the water before draining, then toss with the marinara and vegetables.

   cavatelli: 1 pound (fresh or frozen)
8. 8

   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.

   black pepper (to taste)
9. 9

   Serve right away with fresh basil and additional grated cheese if desired.

   fresh basil: 2 tablespoons (for garnish)