Fill a large pot with water, adding a generous pinch of salt, and bring to a rolling boil. Add the cavatelli pasta and cook according to package instructions, usually around 3–5 minutes. Reserve about a cup of pasta water, then drain and set aside.

In a large skillet, warm the olive oil over medium heat. Once shimmering, add the sliced garlic and sauté for about 1 minute until fragrant and golden.

Add quartered cherry tomatoes and 1/4 teaspoon kosher salt to the skillet. Cook for about 3 minutes until they soften and release their juices.

Incorporate the fresh corn and diced zucchini, stirring well. Sauté for 2–3 minutes until the zucchini is tender-crisp and bright green.

Pour in the marinara sauce and stir gently. Allow it to heat through for 1 minute until everything is well-coated and hot.

Add the drained cavatelli pasta, tossing with the sauce and vegetables. If too thick, add a splash of reserved pasta water to achieve the desired consistency.

Drizzle in remaining olive oil and sprinkle grated Pecorino Romano cheese over the pasta. Toss gently to combine, then season with black pepper and adjust salt to taste.

Plate the pasta beautifully and garnish with fresh basil leaves. Serve with additional Pecorino Romano on the side if desired.