Cavetteli Pasta with tomatoes, summer squash and corn

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  • 1pound fresh or frozen cavatelli

  • 3 teaspoons olive oil

  • 2 ears corn, kernels cut from the cob

  • 1 pint cherry tomatoes, quartered

  • 1 1/2 cups diced zucchini or summer squash

  • 2 cloves garlic, sliced

  • 1 teaspoon salt

  • 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

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 until golden and fragrant, about 1 minute.

Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.

Add the corn and summer squash or zucchini and cook until tender crisp, 2 to 3 minutes.

Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.

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, 1/4 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.