Boil a large pot of salted water, add cavatelli pasta, and cook according to package instructions (3-5 mins fresh, 6-8 mins frozen). Stir occasionally until al dente.

Heat olive oil in a large skillet over medium heat and sauté sliced garlic for about 1 minute until golden.

Add quartered cherry tomatoes and 1/4 teaspoon kosher salt, cooking for about 3 minutes until softened.

Stir in diced zucchini and corn, sautéing for 2-3 minutes until zucchini is tender-crisp.

Pour in marinara sauce, season with remaining salt and a pinch of black pepper, and heat through for about 1 minute.

Drain pasta, reserving a cup of pasta water, and add to skillet, tossing to coat with sauce.

Incorporate grated Pecorino Romano cheese and drizzle with remaining olive oil, mixing until melted.

Serve immediately, garnishing with fresh basil and extra Pecorino Romano on top.