Description
This vibrant Summer Cavatelli with Corn, Tomatoes, and Zucchini is a fresh and colorful pasta dish perfect for warm-weather dining. Featuring tender cavatelli pasta tossed with sweet corn, juicy cherry tomatoes, and crisp zucchini sautéed in garlic and olive oil, all combined with homemade marinara sauce and finished with sharp Pecorino Romano cheese and fresh basil. A light yet satisfying meal ready 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)
Herbs and Garnish
- 2 tablespoons fresh basil (for garnish)
Seasonings and Sauces
- 3 teaspoons olive oil (divided)
- 1 teaspoon kosher salt (divided)
- Black pepper (to taste)
- 3/4 cup homemade marinara sauce
- 6 tablespoons grated Pecorino Romano (plus more for serving)
Instructions
- Boil Water and Sauté Garlic: Bring a large pot of salted water to a boil. While waiting, 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 salt to the skillet. Cook for 3 minutes, allowing the tomatoes to soften slightly. Then add the corn kernels and diced zucchini, cooking until they are tender-crisp, about 2 to 3 minutes.
- Add Marinara Sauce: Stir in the homemade marinara sauce, season with additional salt and pepper to taste, and cook until heated through, about 1 minute, blending the flavors together.
- Cook Pasta: Meanwhile, cook the cavatelli pasta according to package directions in the boiling water. Before draining, reserve some pasta water to adjust the sauce consistency if needed.
- Combine and Serve: Toss the cooked cavatelli with the marinara and sautéed vegetables in the skillet. Add the grated Pecorino Romano cheese, remaining 1 teaspoon olive oil, 1/4 teaspoon salt, and pepper. Cook for 1 more minute, adding reserved pasta water as needed to achieve the desired sauce consistency. Serve immediately, garnished with fresh basil and extra Pecorino Romano cheese if desired.
Notes
- Reserve some pasta water before draining to loosen the sauce if it becomes too thick.
- Use fresh basil for the best flavor as a garnish.
- You can substitute frozen corn if fresh ears are not available; just thaw before use.
- For a vegan option, omit Pecorino Romano or use a plant-based cheese alternative.
- Adjust salt and pepper seasoning according to your taste preference.
