Description
A bright and fresh summer pasta dish featuring tender cavatelli tossed with sweet corn, juicy cherry tomatoes, and crisp zucchini. This quick and flavorful recipe combines sautéed vegetables with homemade marinara and Pecorino Romano cheese, garnished with fresh basil for a light yet satisfying meal perfect for warm weather.
Ingredients
Scale
Pasta
- 1 pound fresh or frozen cavatelli
Vegetables & Aromatics
- 2 ears corn, kernels cut from the cob
- 1 pint cherry tomatoes, quartered
- 1 1/2 cups diced zucchini
- 2 cloves garlic, sliced
Other Ingredients
- 3 teaspoons olive oil (divided: 2 teaspoons plus 1 teaspoon)
- 1 teaspoon kosher salt (divided: 1/4 teaspoon + 1/4 teaspoon + 1/2 teaspoon)
- Black pepper, to taste
- 3/4 cup homemade marinara sauce
- 6 tablespoons grated Pecorino Romano cheese (plus more for serving)
- 2 tablespoons fresh basil for garnish
Instructions
- Boil Water and Sauté Garlic: Bring a large pot of salted water to a boil. While the water heats, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Cook Vegetables: Add the quartered cherry tomatoes and 1/4 teaspoon kosher salt to the skillet. Cook for 3 minutes, allowing the tomatoes to soften. Then add the corn kernels and diced zucchini, cooking until tender-crisp, approximately 2 to 3 minutes.
- Add Marinara: Stir in 3/4 cup of homemade marinara sauce to the skillet with the vegetables. Season with salt and black pepper to taste. Cook until the sauce is heated through, about 1 minute.
- Cook Pasta: Add the cavatelli to the boiling salted water and cook according to the package instructions until al dente. Before draining, reserve some of the pasta cooking water for adjusting sauce consistency if needed.
- Combine and Serve: Toss the drained cavatelli in the skillet with the marinara-vegetable mixture. Add 6 tablespoons of grated Pecorino Romano cheese, the remaining 1 teaspoon olive oil, an additional 1/4 teaspoon kosher salt, and pepper to taste. Cook together for 1 minute, adding reserved pasta water gradually until the desired sauce consistency is reached. Serve immediately, garnished with fresh basil and extra Pecorino Romano cheese if desired.
Notes
- Use fresh basil for the best flavor in garnish.
- Reserve pasta water to help loosen the sauce if it becomes too thick.
- Frozen cavatelli can be used if fresh is unavailable, but adjust cooking time accordingly.
- Homemade marinara sauce adds a fresher taste but store-bought can be substituted in a pinch.
- Adjust salt and pepper according to your taste preference and dietary needs.
