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Summer Cavatelli with Corn, Tomatoes and Zucchini
  • 1 pound 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 (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
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