Ingredients
1lbcavatelli,fresh or frozen
3tspolive oil
2ears corn,kernels cut from the cob
1pintcherry tomatoes,quartered
6½zucchini,(1½ cups), diced
2clovesgarlic,sliced
1tspkosher salt
black pepper,to taste
¾cupmarinara sauce
6tbsppecorino romano,grated, plus more for serving
2tbspfresh basil,for garnish
Preparation
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 for about 1 minute, until golden and fragrant,.
Add the tomatoes and ¼ teaspoon salt and cook for 3 minutes, until the tomatoes soften.
Add the corn and zucchini and cook for 2 to 3 minutes until tender crisp.
Add the marinara, season with salt and pepper and cook for about 1 minute until heated through.
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, ¼ 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.
