Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn

Okay, imagine the summer sun streaming through the kitchen window, warming your shoulders as the scent of roasted cherry tomatoes fills the air. That’s exactly how this burrata pasta transports me every time I make it—a perfect blend of sweet, juicy tomatoes, fresh basil, and that buttery burrata cheese melting into every bite. And let’s not forget the surprise pop of sweet corn kernels, adding a little crunch and sunshine to the dish. It’s a simple recipe with a wow factor, the kind of meal you want to eat outside on a warm night or serve when friends pop in unexpectedly. Ready for a pasta that’s bright, indulgent, and ridiculously easy? Let’s get cooking!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Ingredients

For the Main Dish:

• 12 ounces pasta (I like penne or fusilli)
• 2 cups cherry tomatoes, halved
• 1 cup fresh corn kernels (about 2 ears or frozen, thawed)
• 1 ball (8 ounces) burrata cheese
• 1/4 cup fresh basil leaves, torn
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon balsamic vinegar (optional, for roasting tomatoes)

How I Make It

Step 1:

First things first, preheat your oven to 425°F. Toss the halved cherry tomatoes with 2 tablespoons of olive oil, a pinch of salt, pepper, and that splash of balsamic vinegar if you’re using it. Spread them out on a baking sheet and roast for 15–18 minutes until they’re soft, caramelized, and bursting with flavor. Your kitchen will smell absolutely amazing at this point.

Step 2:

While the tomatoes roast, bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining—this starchy liquid will help bring everything together later.

Step 3:

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking just until fragrant—about 30 seconds to 1 minute. Be careful not to burn the garlic; it should be golden and irresistible, not bitter.

Step 4:

Next, toss in the corn kernels and sauté for 3–4 minutes until they’re tender but still have a little bite and sweetness. This step is what gives the dish a nice textural contrast and that pop of freshness.

Step 5:

Drain the pasta and add it to the skillet with the garlic and corn. Then, carefully add the roasted tomatoes, stirring gently. Pour in some reserved pasta water a little at a time until you get a silky, slightly saucy consistency. Season with salt and pepper to your liking.

Step 6:

Turn off the heat, tear the burrata into large chunks, and place them on top of the pasta. Finally, sprinkle on the fresh basil leaves and a drizzle of olive oil. The burrata will start to melt into the warm pasta, creating a creamy, dreamy finish.

Variations & Tips

• Swap the cherry tomatoes for sun-dried tomatoes for a deeper, tangier flavor.
• Add a handful of toasted pine nuts or almonds for some crunch.
• Use frozen corn when fresh isn’t in season—just thaw first.
• If you like spice, sprinkle more red pepper flakes or a dash of smoked paprika.
• For a lighter version, try substituting burrata with fresh mozzarella, though burrata’s creaminess is hard to beat!
• To make it vegan, replace burrata with a creamy cashew cheese and boost flavor with nutritional yeast.

How I Like to Serve It

This pasta shines on a breezy summer evening, paired with a chilled glass of crisp white wine or sparkling water with lemon. It’s perfect for casual dinner parties or a cozy family dinner when you want something fuss-free but special. Fresh crusty bread alongside always helps to mop up every last bit of that glorious sauce.

Notes

• Leftovers keep well in the fridge for up to 2 days. Reheat gently with a splash of water to keep it creamy.
• Burrata is best fresh—add it just before serving to keep that luscious texture intact.

Closing: This Burrata Pasta is one of those recipes that feels fancy but comes together without any fuss—a true weeknight winner you’ll want to make again and again.