Ingredients:

  • 250 g (9 oz) Fine Semolina Flour (optional fresh pasta)
  • 120 ml (½ cup) Lukewarm Water (optional fresh pasta)
  • ½ tsp Fine Sea Salt
  • 4 Tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic, thinly sliced
  • 1 medium Shallot, finely minced
  • 2 medium Zucchini (Courgette), sliced into ¼-inch half-moons
  • Kernels from 2 cobs Sweet Corn (Approx. 1.5 cups)
  • 1 pint Cherry Tomatoes (mixed colour), halved
  • ¼ cup Dry White Wine (e.g., Pinot Grigio)
  • 1 cup Fresh Basil, loosely packed and torn
  • ¼ cup Fresh Flat-Leaf Parsley, chopped
  • ½ cup Parmesan or Pecorino Romano, grated (plus extra for serving)
  • 1 Tbsp Unsalted Butter
  • Salt & Freshly Ground Black Pepper, To taste

Instructions:

  1. Prep the Pasta (If making fresh): Combine semolina and salt. Gradually add warm water until a shaggy dough forms. Knead vigorously for 8–10 minutes until smooth. Cover and let rest at room temperature for at least 30 minutes. Shape the dough into small ropes and roll into the classic cavatelli shape. Bring a large pot of salted water to a rolling boil.
  2. Prep the Vegetables: Slice the zucchini, mince the shallot, thinly slice the garlic, shuck the corn kernels, and half the tomatoes.
  3. Sauté Aromatics: Heat the olive oil in a wide skillet over medium-high heat. Add the sliced garlic and minced shallot. Cook for 1–2 minutes until fragrant, ensuring the garlic does not brown.
  4. Cook the Zucchini: Add the zucchini slices to the pan. Increase heat to high and sauté for 3–4 minutes, stirring occasionally, until the zucchini has browned nicely but is still slightly firm (al dente).
  5. Add Corn and Tomatoes: Stir in the fresh corn kernels and cherry tomatoes. Cook for 3–5 minutes until the tomatoes start to soften and burst, releasing their juices to form the base of the sauce.
  6. Deglaze: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half. Remove the pan from the heat.
  7. Cook the Cavatelli: Drop the cavatelli into the boiling salted water. Cook until perfectly al dente. Just before draining, reserve about 1 cup (240 ml) of the starchy pasta cooking water.
  8. Finish the Dish: Drain the pasta and immediately add it to the skillet with the vegetables. Return the pan to medium heat. Add the tablespoon of butter and half of the reserved pasta water. Toss vigorously for 1–2 minutes until the sauce emulsifies into a light, glossy coating.
  9. Season and Serve: Stir in the grated Parmesan, fresh basil, and parsley. Season generously with salt and pepper, adding more pasta water if the sauce appears too dry. Serve immediately, topped with a final drizzle of olive oil and extra Parmesan.