Description
A fresh and vibrant summer cavatelli pasta dish featuring sweet corn, juicy tomatoes, and tender zucchini tossed in a homemade marinara sauce and garnished with Pecorino Romano and fresh basil. Perfect for a light yet satisfying meal ready in just 20 minutes.
Ingredients
Scale
Pasta and Vegetables
- 1 pound fresh or frozen cavatelli
- 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)
- 1 teaspoon kosher salt (divided)
- 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 for the pasta. Meanwhile, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant, about 1 minute, ensuring not to burn the garlic.
- Cook Vegetables: Add the quartered cherry tomatoes and 1/4 teaspoon of kosher salt to the skillet with the garlic. Cook for 3 minutes until the tomatoes start to soften. Then add the corn kernels and diced zucchini, cooking until the vegetables are tender-crisp, about 2 to 3 minutes.
- Add Marinara Sauce: Stir in the 3/4 cup of homemade marinara sauce with the vegetables. Season with additional salt and black pepper to taste, then cook everything together until heated through, about 1 minute.
- Cook Pasta: In the boiling water, cook the cavatelli according to the package instructions (usually about 3 to 5 minutes for fresh pasta). Reserve about 1/4 cup of pasta cooking water, then drain the pasta.
- Combine and Serve: Toss the cooked cavatelli with the marinara vegetable mixture in the skillet. Add the 6 tablespoons of grated Pecorino Romano, the remaining 1 teaspoon of olive oil, 1/4 teaspoon kosher salt, and black pepper. Cook together for 1 minute, adding reserved pasta water as needed to achieve a saucy consistency. Serve immediately, garnished with fresh basil and additional Pecorino Romano cheese if desired.
Notes
- Fresh or frozen cavatelli can be used, but adjust cooking times accordingly.
- Homemade marinara sauce adds freshness but store-bought can be substituted for convenience.
- Reserve pasta water to help adjust sauce consistency and improve coating on pasta.
- For a vegetarian option, ensure marinara sauce contains no animal products.
- Leftovers can be refrigerated for up to 2 days and gently reheated.
