Summer Cavatelli with Corn, Tomatoes and Zucchini

INGREDIENTS

1 lb

fresh or frozen cavatelli

3 tsp

olive oil

ears corn (kernels cut from the cob)

1 pint

cherry tomatoes, quartered

1 1/2 cups

ounces diced zucchini, 1/4-inch

2 cloves

garlic, sliced

1 tsp

kosher salt

black pepper,

3/4 cup

homemade marinara sauce

6 tbsp

grated Pecorino Romano, plus more for serving

2 tbsp

fresh basil, for garnish