Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn

If summer had a taste, it would be this pasta. Imagine twirling al dente noodles tangled with juicy roasted tomatoes, sweet bursts of corn, fragrant fresh basil, and all of it crowned with creamy, dreamy burrata. This dish is sunshine in a bowl—comforting yet fresh, indulgent yet balanced. One bite and you’re transported to a sun-drenched patio with a glass of something chilled and the scent of basil in the air.

Behind the Recipe

This dish came to life after a late summer farmer’s market stroll, arms full of ruby tomatoes, golden corn, and the last bunch of basil of the season. I needed a way to use them all, and pasta, as always, was the answer. Burrata, with its oozy center, felt like the perfect final flourish—transforming a simple meal into something that feels straight out of a countryside trattoria.

Recipe Origin or Trivia

Burrata, a soft cheese made from mozzarella and cream, hails from the Puglia region of Italy. It’s traditionally made to use up leftover mozzarella curds and has now become a luxurious favorite across the world. Pairing it with pasta isn’t classic per se—but it’s a modern twist that’s quickly becoming a favorite in Italian-inspired kitchens. The combination of sweet corn and roasted tomatoes echoes Southern Italian and Mediterranean cooking, where freshness is key.

Why You’ll Love Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn

This pasta isn’t just pretty—it’s packed with texture, flavor, and comforting delight:

Versatile: Works warm or at room temp—perfect for dinners or picnics.
Budget-Friendly: Seasonal veggies and minimal ingredients, big payoff.
Quick and Easy: Done in under 30 minutes.
Customizable: Add your twist—protein, spices, or extra veggies.
Crowd-Pleasing: Creamy cheese, sweet corn, and pasta? Say no more.
Make-Ahead Friendly: Components can be prepped in advance.
Great for Leftovers: Just gently reheat or serve chilled.

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Chef’s Pro Tips for Perfect Results

This dish is all about celebrating freshness—here’s how to get it just right:

• Roast tomatoes until they blister. This brings out their sweetness and adds umami.
• Don’t overcook the corn. A quick sauté keeps its crunch and sweetness intact.
• Use high-quality pasta. It makes a difference when you’re keeping things simple.
• Add burrata just before serving. It should melt slightly but stay cool and creamy inside.
• Reserve pasta water. It helps make the sauce silky and binds everything together.

Kitchen Tools You’ll Need

You won’t need much—just a few essentials to make magic happen:

Large Pot: For boiling pasta to al dente perfection.
Sheet Pan: To roast your tomatoes beautifully.
Sauté Pan: For the corn and garlic.
Colander: For draining pasta efficiently.
Mixing Bowl or Serving Bowl: To bring everything together.
Sharp Knife: To cut basil and burrata neatly.

Ingredients in Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn

Each ingredient plays a starring role, coming together in a celebration of color and taste.

1. Pasta (Rigatoni or Fusilli): 8 oz (hearty and holds onto the sauce well)
2. Cherry Tomatoes: 2 cups (roasted for rich sweetness and juiciness)
3. Sweet Corn Kernels: 1 cup (fresh or frozen, adds pops of natural sweetness)
4. Burrata Cheese: 1 large ball (about 4 oz) (adds creamy decadence)
5. Fresh Basil Leaves: ½ cup, loosely packed (adds aromatic brightness)
6. Garlic: 2 cloves, minced (for depth and flavor)
7. Olive Oil: 3 tablespoons (used for roasting and sautéing)
8. Salt: to taste (enhances all ingredients)
9. Fresh Cracked Pepper: to taste (adds subtle spice)
10. Reserved Pasta Water: ¼ cup (used to create a silky sauce)

Ingredient Substitutions

Want to switch things up? Here are some easy swaps:

Pasta: Use gluten-free or whole wheat varieties.
Burrata: Substitute with fresh mozzarella or ricotta.
Corn: Try peas or roasted zucchini for a different spin.
Cherry Tomatoes: Any small, ripe tomato will work.
Basil: Try arugula, mint, or parsley.
Garlic: Garlic powder can work in a pinch.

Ingredient Spotlight

Burrata: A rich, soft cheese with a mozzarella shell and creamy center. It melts into the pasta just enough to coat everything luxuriously.
Cherry Tomatoes: When roasted, they burst with concentrated flavor and slight caramelization that balances the creaminess of the cheese.

Instructions for Making Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn

Let’s get cooking—this recipe comes together in a snap and feels like a restaurant treat.

1. Preheat Your Equipment:
   Preheat your oven to 400°F (200°C) for roasting the tomatoes.
2. Combine Ingredients:
   Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet. Roast for 20 minutes until blistered.
3. Prepare Your Cooking Vessel:
   Bring a large pot of salted water to boil. Cook pasta until al dente. Reserve ¼ cup of pasta water before draining.
4. Assemble the Dish:
   While pasta cooks, heat 1 tablespoon olive oil in a pan. Sauté garlic for 30 seconds, then add corn and cook for 2–3 minutes until just tender.
5. Cook to Perfection:
   In a large bowl, combine pasta, roasted tomatoes, sautéed corn, garlic, and remaining olive oil. Add reserved pasta water and toss gently.
6. Finishing Touches:
   Tear burrata over the top. Scatter with fresh basil leaves and season with extra salt and cracked pepper.
7. Serve and Enjoy:
   Serve warm or at room temperature with crusty bread or a crisp green salad.

Texture & Flavor Secrets

This dish is the epitome of balance: creamy burrata, chewy pasta, bursty tomatoes, and crunchy sweet corn. The garlic and olive oil add depth, while the basil cuts through with herbal brightness. Every forkful feels like a new burst of summer flavor.

Cooking Tips & Tricks

• Roast tomatoes ahead for convenience.
• Use corn on the cob for best flavor, or char it lightly for a smoky note.
• Don’t skip pasta water—it helps bind the sauce.
• Add chili flakes for a kick of heat.

What to Avoid

Here’s what to keep an eye on:

• Overcooking pasta: Al dente is key to holding texture.
• Too much liquid: Burrata already adds creaminess—use pasta water sparingly.
• Adding burrata too early: It will melt completely—add it just before serving.
• Undercooked garlic: Make sure it’s fragrant, not raw.

Nutrition Facts

Servings: 2
Calories per serving: 580

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can roast tomatoes and sauté corn ahead of time. Pasta can be cooked and tossed with olive oil to prevent sticking. Burrata should be added fresh just before serving. Store leftovers in an airtight container for up to 2 days—reheat gently and add extra basil or a drizzle of olive oil to refresh.

How to Serve Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn

Serve in wide bowls to showcase the colors and textures. Garnish with extra basil, a drizzle of good olive oil, or even a squeeze of lemon. Pair with sparkling water, a crisp white wine, or a light green salad with vinaigrette.

Creative Leftover Transformations

Leftovers? Let’s make magic:

• Grilled Sandwich: Stuff into sourdough with extra mozzarella and toast.
• Pasta Salad: Chill it and serve as a cold pasta salad with extra lemon juice.
• Veggie Bake: Layer with breadcrumbs and bake until crispy on top.

Additional Tips

• Use multi-colored cherry tomatoes for visual appeal.
• Drizzle balsamic glaze for extra richness.
• Toast pine nuts for added crunch and nutty flavor.

Make It a Showstopper

Presentation counts! Tear burrata over the top at the table. Let the cheese ooze into the pasta as you serve. Finish with a few basil leaves and a crack of pepper right before guests dig in.

Variations to Try

• Spicy Kick: Add chili oil or red pepper flakes.
• Green Twist: Toss in arugula or spinach.
• Pesto Drizzle: Add basil or sun-dried tomato pesto.
• Protein Boost: Add grilled shrimp or chicken.
• Lemon Burst: Stir in lemon zest for brightness.

FAQ’s

Q1: Can I make this dish vegan?

A1: Yes! Replace burrata with vegan cheese or a cashew-based cream.

Q2: Can I use frozen corn?

A2: Definitely. Just thaw and sauté briefly before adding.

Q3: What’s the best pasta shape for this?

A3: Short pastas like rigatoni, fusilli, or orecchiette work best.

Q4: Can I make this ahead of time?

A4: Yes, just add burrata and basil fresh when serving.

Q5: Can I serve it cold?

A5: Absolutely—it makes a great pasta salad!

Q6: What’s the best substitute for burrata?

A6: Fresh mozzarella or ricotta cheese are great options.

Q7: Can I roast the corn?

A7: Yes, roasting or charring adds amazing flavor.

Q8: How do I know when tomatoes are ready?

A8: They should look wrinkled and lightly blistered.

Q9: Can I add a sauce?

A9: A drizzle of pesto, olive oil, or balsamic glaze works beautifully.

Q10: How should I store leftovers?

A10: Keep in an airtight container and refrigerate for up to 2 days.

Conclusion

Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn is the kind of dish that feels indulgent without trying too hard. It’s fresh, satisfying, and packed with texture and flavor in every bite. Whether you’re cooking for a weeknight dinner or a special summer gathering, this pasta will win hearts. Trust me, it’s worth every bite.

Watch How To Make Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn