Start by bringing a large pot of salted water to a rolling boil. Add the cavatelli and cook according to package instructions, about 8-10 minutes, until al dente.

Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant and lightly golden.

Add the quartered cherry tomatoes and 1/4 teaspoon of kosher salt to the skillet. Sauté for about 3 minutes until the tomatoes start to soften.

Stir in the fresh corn and diced zucchini, cooking for an additional 2-3 minutes until the zucchini is tender-crisp.

Pour in the marinara sauce and season with salt and freshly cracked black pepper. Heat through for about 1 minute.

Once the cavatelli is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta.

Add the drained cavatelli to the skillet with the sauce, tossing everything together. Add reserved pasta water to reach desired consistency.

Stir in grated Pecorino Romano and the remaining olive oil, warming through for about 1 minute.

Plate the Summer Cavatelli Pasta, garnishing with additional grated cheese and fresh basil leaves before serving.