Indulge in the ultimate late-summer pasta that’s creamy, fresh, and bursting with flavor. Juicy roasted tomatoes, sweet corn, and melty burrata come together in just 30 minutes for a dinner that feels gourmet with minimal effort.
Prep Time: 10 Min
12 oz pasta 2 balls burrata cheese 2 cups cherry tomatoes 1 cup fresh sweet corn (kernels cut from cob) 2 tablespoons olive oil 1/3 cup fresh basil (chopped) 2 cloves garlic (minced) 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon red pepper flakes (optional)
Cook Time: 20 Min
Ingredients
Preheat oven to 425°F. Toss cherry tomatoes and corn kernels with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes until tomatoes blister.
Cook pasta in a large pot of salted water. Reserve ½ cup of pasta water before draining.
In a skillet, heat remaining olive oil and sauté garlic until fragrant. Add roasted vegetables and cooked pasta. Pour in reserved pasta water and stir.
Tear burrata and gently fold into the pasta until creamy. Add chopped basil and toss to combine.