3 teaspoons olive oil
2 ears corn (kernels cut from the cob)
1 pint cherry tomatoes, quartered
1 1/2 cups (6 1/2 oz) ounces diced zucchini, 1/4-inch
2 cloves garlic, sliced
1 teaspoon kosher 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 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.