Start by bringing a large pot of salted water to a rolling boil. Add the cavatelli pasta and cook according to package directions, usually around 5-7 minutes, until al dente.

In a large skillet, heat olive oil over medium heat. Add sliced garlic and sauté for about 1 minute until fragrant and golden.

Add quartered cherry tomatoes and ¼ teaspoon of salt. Cook for about 3 minutes, stirring gently until softened.

Mix in diced zucchini and corn, sautéing for an additional 2-3 minutes until the zucchini is tender-crisp.

Pour in the marinara sauce, adjust with salt and black pepper to taste, and heat through for about 1 minute.

Once the cavatelli is al dente, reserve about ½ cup of pasta water and drain the rest. Add the drained cavatelli to the skillet with the sautéed vegetables and sauce.

Gently toss the cavatelli with the vegetable mixture, adding reserved pasta water as needed for sauce consistency.

Spoon the pasta into bowls and top with grated Pecorino Romano cheese and fresh basil leaves. Serve while hot.