Ingredients:

  • 500 g (17.6 oz) Cavatelli Pasta
  • 3 Litres (12.5 cups) Water
  • 2 Tbsp Kosher Salt (for the pasta water)
  • 4 Tbsp Extra Virgin Olive Oil (divided)
  • 4 cloves Garlic, finely sliced or minced
  • ½ tsp Crushed Red Pepper Flakes
  • 1 large Zucchini (Courgette), halved lengthwise and sliced into ¼-inch half-moons
  • 2 ears Fresh Sweet Corn, kernels sliced off (or 1.5 cups frozen corn, thawed)
  • 350 g (12 oz) Cherry Tomatoes, halved
  • ½ cup (120 ml) Dry White Wine (optional)
  • ½ tsp Sea Salt, plus more to taste
  • ¼ tsp Freshly Ground Black Pepper
  • ½ cup (120 ml) Reserved Pasta Water
  • ½ cup (30 g) Fresh Basil Leaves, roughly chopped
  • Zest of 1 Lemon
  • 4 Tbsp (60 g) Unsalted Butter
  • ½ cup (50 g) Grated Parmigiano-Reggiano Cheese, plus more for serving

Instructions:

  1. Mise En Place: Slice the garlic, chop the zucchini and basil, halve the tomatoes, and strip the corn kernels. Zest the lemon. Get all your finishing ingredients sorted.
  2. Boil the Water: Bring 3 litres of salted water to a rolling boil in the large stockpot. Add the cavatelli and cook according to package directions, typically 10–12 minutes, until al dente.
  3. Reserve Water: Just before draining, reserve about 1 cup (240 ml) of the starchy pasta water. Drain the cavatelli and set aside immediately.
  4. Heat Oil: While the pasta cooks, heat 3 Tbsp of olive oil in the large skillet over medium-high heat.
  5. Sauté Zucchini: Add the sliced zucchini and a pinch of salt. Sauté for 3–4 minutes, stirring occasionally, until the zucchini has browned slightly and softened. Remove the zucchini from the pan and set aside.
  6. Bloom Aromatics: Reduce the heat slightly. Add the remaining 1 Tbsp of olive oil, the sliced garlic, and red pepper flakes. Cook for 60 seconds until the garlic is fragrant and lightly golden (do not let it burn).
  7. Add Corn: Add the fresh corn kernels to the pan and sauté for 2 minutes until they turn a brighter yellow.
  8. Burst Tomatoes: Add the halved cherry tomatoes, salt, and pepper to the skillet. Cook for 3–5 minutes, stirring gently, until the tomatoes begin to soften and break down, releasing their juices.
  9. Deglaze (Optional): If using, pour in the white wine. Allow it to bubble vigorously and reduce by half.
  10. Add Pasta Water: Pour ½ cup (120 ml) of the reserved pasta water into the sauce base. Bring to a gentle simmer.
  11. Combine: Add the cooked cavatelli and the sautéed zucchini back into the skillet with the sauce. Toss vigorously to coat.
  12. Enrich: Remove the pan from the heat. Add the 4 Tbsp of unsalted butter, the lemon zest, and half of the grated Parmigiano-Reggiano. Toss continuously for 1–2 minutes to emulsify, creating a luxurious, glossy sauce. If too thick, add another splash of reserved pasta water.
  13. Herbs: Stir in the chopped fresh basil. Taste and adjust seasoning.
  14. Serve: Divide the pasta among serving bowls. Drizzle with a final splash of good quality olive oil and garnish with the remaining grated Parmesan. Serve immediately.