Ingredients
Scale
- 1 pound fresh or frozen cavatelli (or any pasta of your choice)
- 3 teaspoons olive oil
- 2 ears corn, kernels cut from the cob (or 1 ½ cups frozen corn)
- 1 pint cherry tomatoes, quartered
- 1 ½ cups diced zucchini (about 6 ½ ounces)
- 2 cloves garlic, sliced thinly
- 1 teaspoon kosher salt, plus more to taste
- Black pepper, to taste
- ¾ cup homemade or store-bought marinara sauce
- 6 tablespoons grated Pecorino Romano cheese, plus extra for serving
- 2 tablespoons fresh basil, chopped, for garnish
- 1 cup cooked and diced chicken or beef (optional for added protein)
Instructions
- Boil the Pasta
Bring a large pot of salted water to a rolling boil. Add the cavatelli and cook according to the package instructions until al dente. Reserve ½ cup of the pasta water before draining. Set aside. - Sauté the Garlic
In a large skillet over medium heat, heat 2 teaspoons of olive oil. Add the sliced garlic and cook for about one minute, stirring frequently, until fragrant and golden but not burnt. - Cook the Tomatoes
Add the quartered cherry tomatoes to the skillet along with ¼ teaspoon salt. Cook for about three minutes, stirring occasionally, until the tomatoes soften and release their juices. - Add the Vegetables
Stir in the corn kernels and diced zucchini. Cook for two to three minutes until the vegetables are tender but still have a slight bite. Avoid overcooking to maintain their texture. - Incorporate the Marinara Sauce
Pour in the marinara sauce and stir well. Season with additional salt and black pepper to taste. Cook for one minute until heated through. - Combine the Pasta and Sauce
Add the drained pasta to the skillet and toss everything together. Pour in the reserved pasta water, a little at a time, until the sauce coats the pasta evenly. - Finish with Cheese and Olive Oil
Stir in the grated Pecorino Romano cheese, the remaining teaspoon of olive oil, and an extra pinch of salt if needed. Let everything cook together for one more minute, ensuring all the flavors meld. - Serve and Garnish
Plate the pasta and sprinkle fresh basil on top. Add extra Pecorino Romano for an extra burst of flavor. Serve immediately.
Notes
- Salting the Pasta Water: The key to flavorful pasta is well-salted water. Add about one tablespoon of salt per gallon of water before boiling.
- Cooking Pasta Al Dente: Pasta should be cooked until it has a slight firmness when bitten. Overcooked pasta can become mushy, so always follow the package instructions and taste-test near the end of cooking.
- Reserving Pasta Water: The starchy water from the cooked pasta helps the sauce cling better to the noodles. Adding small amounts while mixing can improve the sauce’s texture.
- Avoid Overcooking Vegetables: Corn and zucchini should be tender but not mushy. Cooking them too long will result in a loss of texture and flavor.
- Balancing Flavors: Taste the dish before serving and adjust the salt and pepper as needed. If the sauce tastes too acidic, a pinch of sugar can help balance the flavors.
- Adding Protein: If including chicken or beef, cook it separately and stir it in with the marinara sauce for an even distribution of flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes