Description
A vibrant and fresh summer pasta dish featuring tender cavatelli tossed with sweet corn, juicy cherry tomatoes, and sautéed zucchini, all brought together with a flavorful marinara sauce and a sprinkle of Pecorino Romano cheese. Perfect for a quick, light, and satisfying meal in just 20 minutes.
Ingredients
Scale
Pasta
- 1 pound fresh or frozen cavatelli
Vegetables
- 2 ears corn (kernels cut from the cob)
- 1 pint cherry tomatoes (quartered)
- 1 1/2 cups diced zucchini
- 2 cloves garlic (sliced)
Seasonings and Garnishes
- 3 teaspoons olive oil (divided: 2 tsp for cooking, 1 tsp for finishing)
- 1 teaspoon kosher salt (divided: ½ tsp for vegetables, ½ tsp for final seasoning)
- 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)
Instructions
- Boil Water and Sauté Garlic: Bring a large pot of salted water to a boil. Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Cook Vegetables: Add the quartered cherry tomatoes and ¼ teaspoon of kosher salt to the skillet. Cook for 3 minutes until tomatoes start to soften. Then add the corn kernels and diced zucchini and cook until they are tender-crisp, about 2 to 3 minutes.
- Add Marinara: Stir in the marinara sauce, season with salt and pepper to taste, and cook everything together until heated through, about 1 minute.
- Cook Pasta: Meanwhile, cook the cavatelli according to the package directions in the boiling salted water. Before draining, reserve some pasta water for adjusting sauce consistency.
- Combine and Serve: Toss the cooked cavatelli with the marinara and vegetable mixture. Add the grated Pecorino Romano cheese, the remaining 1 teaspoon olive oil, an additional ¼ teaspoon kosher salt, and black pepper to taste. Cook together for 1 minute, adding reserved pasta water as needed to achieve desired sauce consistency. Serve immediately, garnished with fresh basil leaves and extra Pecorino Romano if desired.
Notes
- Use fresh or frozen cavatelli depending on availability.
- Adjust salt and pepper according to personal taste preferences.
- Reserve pasta water adds starch to blend and loosen the sauce for a creamier texture.
- Garnish with additional Pecorino Romano and fresh basil for enhanced flavor and presentation.
- This dish is best served immediately to enjoy the freshness of the vegetables.
