Description
A summer pasta dish featuring creamy burrata, roasted cherry tomatoes, fresh sweet corn, and fragrant basil, all tossed with al dente pasta.
Ingredients
Scale
- 1 pint cherry tomatoes
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 ears sweet corn, kernels cut off
- 8 ounces dry pasta (such as bucatini or spaghetti)
- 2 cloves garlic, thinly sliced
- 1/4 cup grated Parmesan cheese
- 4 ounces burrata cheese, torn into pieces
- 1/4 cup fresh basil leaves, torn
Instructions
- Preheat oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes until blistered and softened.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet over medium heat, heat remaining 2 tablespoons olive oil. Add corn kernels and cook, stirring occasionally, for 3-4 minutes until lightly charred. Add garlic and cook 30 seconds more.
- Add roasted tomatoes to the skillet with the corn and garlic. Pour in 1/4 cup reserved pasta water and bring to a simmer.
- Add drained pasta to the skillet and toss to coat. Sprinkle with Parmesan cheese and toss again, adding more pasta water if needed for moisture.
- Remove from heat. Gently fold in torn burrata and basil. Serve immediately.
Nutrition
- Calories: 580
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 65g
- Protein: 18g