Description
This Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn is a creamy and vibrant summer pasta recipe bursting with roasted cherry tomatoes, sweet corn, and rich burrata cheese. Perfect for a quick vegetarian dinner or a showstopping side dish. Ready in under 30 minutes and full of fresh flavor.
Ingredients
8 oz spaghetti or linguine
1 ½ cups cherry tomatoes, halved
1 cup fresh sweet corn kernels
1 cup fresh basil leaves, torn
8 oz burrata cheese
3 tbsp olive oil, plus more for drizzling
3 garlic cloves, minced
1 tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)
Instructions
1. Preheat the oven to 400°F (200°C). Toss cherry tomatoes and corn with olive oil, salt, and pepper on a sheet pan. Roast for 20–25 minutes until blistered and golden.
2. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve ½ cup pasta water, then drain.
3. Heat olive oil in a large skillet. Add minced garlic and sauté for 1–2 minutes. Stir in red pepper flakes if using.
4. Add the cooked pasta, roasted tomatoes, and corn to the skillet. Toss gently with a splash of pasta water to create a silky coating. Fold in fresh basil.
5. Plate the pasta. Tear burrata and place over each serving. Drizzle with extra olive oil and garnish with basil and cracked pepper. Serve warm.
Notes
For the best flavor, use fresh summer corn and ripe cherry tomatoes.
Don’t overcook the garlic—keep it lightly golden for a mellow flavor.
Add protein like grilled chicken or shrimp for a heartier variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop and Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 35mg