A summer-inspired pasta dish featuring roasted cherry tomatoes, sweet corn, and fragrant basil all tossed with al dente pasta and crowned with creamy burrata for an indulgent, fresh flavor explosion.
Author:Ava DiMio
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:2 servings
Category:Main Course
Method:Roasted and Assembled
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
Pasta (Rigatoni or Fusilli): 8 oz – hearty and holds onto the sauce well
Cherry Tomatoes: 2 cups – roasted for rich sweetness and juiciness
Sweet Corn Kernels: 1 cup – adds pops of natural sweetness
Olive Oil: 3 tablespoons – used for roasting and sautéing
Salt: to taste – enhances all ingredients
Fresh Cracked Pepper: to taste – adds subtle spice
Reserved Pasta Water: ¼ cup – used to create a silky sauce
Instructions
Preheat Your Equipment: Preheat your oven to 400°F (200°C) for roasting the tomatoes.
Combine Ingredients: Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet. Roast for 20 minutes until blistered.
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.
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.
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.
Finishing Touches: Tear burrata over the top. Scatter with fresh basil leaves and season with extra salt and cracked pepper.
Serve and Enjoy: Serve warm or at room temperature with crusty bread or a crisp green salad.
Notes
Use high-quality pasta for the best bite and sauce cling.
Add chili flakes or lemon zest for extra brightness.
Use multi-colored cherry tomatoes for a beautiful presentation.
Add grilled shrimp or chicken for a protein boost.