Ingredients:

  • 14 oz (400 g) Dried Cavatelli Pasta
  • Fine Sea Salt, To taste (for the pasta water)
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 1 large Shallot or Yellow Onion, finely diced
  • 3 cloves (15 g) Garlic, minced
  • 2 medium (400 g) Zucchini (Courgettes), diced into 1/2-inch cubes
  • Kernels from 2 ears (1 cup / 150 g) Fresh Sweet Corn
  • 10 oz (300 g) Cherry or Grape Tomatoes, halved
  • 1/4 teaspoon Red Pepper Flakes (Chili Flakes)
  • 1 tablespoon (15 g) Unsalted Butter
  • 1/2 cup (50 g) Freshly Grated Parmesan/Pecorino, plus extra for serving
  • 1/4 cup (6 g) Fresh Basil, roughly chopped
  • 1 tablespoon (2 g) Fresh Mint, roughly chopped (optional)
  • 1 teaspoon (2 g) Lemon Zest, freshly grated
  • Freshly Ground Black Pepper, To taste

Instructions:

  1. Prep Vegetables: Dice shallots, mince garlic, dice zucchini, and slice tomatoes. Set aside the corn kernels. Chop herbs.
  2. Boil Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the cavatelli and cook according to package directions, typically 10–12 minutes, until al dente.
  3. Reserve Water: Before draining, reserve at least 1.5 cups (360 ml) of the starchy pasta cooking water. Drain the pasta and set aside.
  4. Start Aromatics: Heat the olive oil in a large sauté pan over medium-high heat. Add the diced shallots and sauté for 3 minutes until softened. Add the minced garlic and red pepper flakes; cook for 30 seconds until fragrant (do not let the garlic brown).
  5. Cook Zucchini: Add the diced zucchini to the pan. Increase the heat slightly and sauté for 4–5 minutes, stirring occasionally, until the zucchini is tender-crisp and slightly caramelised on the edges. Season lightly with salt and pepper.
  6. Add Corn and Tomatoes: Stir in the fresh corn kernels. Cook for 2 minutes. Add the halved cherry tomatoes and cook for another 3 minutes until they just begin to soften and blister, releasing their juices.
  7. Deglaze and Hydrate: Pour 1/2 cup (120 ml) of the reserved pasta water into the pan. Bring to a rapid simmer, scraping up any browned bits from the bottom.
  8. Add Pasta: Add the cooked cavatelli to the vegetable mixture. Toss well to combine everything.
  9. Finish the Sauce: Reduce the heat to medium-low. Add the tablespoon of butter and the grated Parmesan cheese. Stir continuously, gradually adding more pasta water (1/4 cup at a time) until the sauce thickens and coats the pasta beautifully—it should be creamy and slightly shiny.
  10. Final Seasoning: Taste and adjust salt and pepper.
  11. Herb Integration: Remove the pan from the heat. Stir in the chopped basil, mint (if using), and lemon zest. The residual heat will warm the herbs without cooking them down.
  12. Serve: Divide the pasta into bowls immediately. Garnish generously with extra fresh Parmesan and a final drizzle of good olive oil.