Ingredients:

  • 1 pound (450 grams) dried Cavatelli pasta
  • Generous amount Sea Salt
  • 4 tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 medium Shallot, finely diced
  • 3 cloves Garlic, minced
  • 2 medium Zucchini (Courgettes), diced 1/2-inch
  • 1 cup Fresh Sweetcorn Kernels
  • 1 pint Cherry Tomatoes, halved
  • 2 tablespoons Unsalted Butter
  • 1/2 cup (packed) Fresh Basil, roughly chopped
  • 1 medium Lemon (Zest and Juice)
  • 1/2 cup (50 g) Grated Parmesan Cheese
  • Freshly Ground Black Pepper, to taste
  • 1 to 1 1/2 cups Reserved Pasta Water

Instructions:

  1. Prepare the Mise en Place: Dice the shallots and zucchini, mince the garlic, halve the tomatoes, and chop the basil. Zest and juice the lemon.
  2. Boil the Pasta: Bring a large pot of water to a rolling boil. Add a generous handful of salt. Add the cavatelli and cook according to package directions, typically 10-12 minutes, until al dente.
  3. Reserve Water: Just before draining, reserve at least 1 1/2 cups (360 ml) of the starchy cooking water. Drain the pasta and set aside.
  4. Sauté Aromatics: Heat the EVOO in the large skillet over medium-high heat. Add the diced shallots and sauté for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant (do not burn).
  5. Cook the Zucchini: Add the diced zucchini to the pan. Increase heat slightly and sauté for 3-4 minutes, stirring occasionally, until they begin to brown lightly and lose their raw crunch. Season lightly with salt and pepper.
  6. Add Corn and Tomatoes: Stir in the sweetcorn kernels. Cook for 1 minute. Add the halved cherry tomatoes and cook for another 2-3 minutes. You want them to soften and just begin to burst, releasing their sweet juices.
  7. Create the Emulsion: Pour 1 cup of the reserved starchy pasta water into the skillet. Bring the sauce to a rapid simmer. Stir in the 2 tablespoons of unsalted butter and cook, shaking the pan gently, until the water and butter emulsify into a light, creamy sauce.
  8. Toss the Pasta: Add the drained cavatelli pasta directly into the sauce pan. Toss everything thoroughly to coat the pasta in the creamy sauce base. Cook for 1 minute, allowing the pasta to absorb some liquid.
  9. Final Flavoring: Remove the pan from the heat. Stir in the lemon zest, a squeeze of lemon juice, the grated Parmesan, and the fresh basil.
  10. Taste and Adjust: Taste for seasoning. Add more salt, pepper, or lemon juice as needed. If the sauce looks too tight, add another tablespoon or two of the reserved pasta water until it reaches a beautiful, glossy consistency. Serve immediately.