Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn

Okay, friends, brace yourselves because I absolutely *can’t wait* to spill the beans on this dreamy pasta dish. Imagine creamy burrata melting into warm pasta, with juicy roasted tomatoes bursting in every bite, fresh basil waving in like a breath of green summer, and sweet corn kernels popping with little pockets of sunshine. I’m telling you—this is the kind of dinner that makes you want to drop everything and dive right in. It’s fresh, comforting, and downright addictive. Plus, it looks stunning on the plate, so you’ll feel like you’re dining out even when you’re just chilling in your own kitchen. Seriously, this pasta is a total showstopper, and I’m so excited to share exactly how you can make it happen tonight!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the Main Dish:

12 ounces pasta (I like fusilli or penne)
1 pint cherry tomatoes, halved
1 cup fresh corn kernels (about 2 ears)
8 ounces burrata cheese
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper, to taste
1/2 cup fresh basil leaves, roughly torn

How I Make It

Step 1:

Preheat your oven to 400°F. Toss the halved cherry tomatoes with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread them out on a baking sheet and roast until they’re juicy, wrinkly, and slightly caramelized, about 20 minutes. The sweet, roasted aroma is like magic filling your kitchen.

Step 2:

While the tomatoes roast, bring a large pot of salted water to boil and cook your pasta according to package instructions until al dente—usually about 9-11 minutes. Just before draining, reserve about 1/2 cup of the starchy pasta water. This little trick keeps your sauce silky and smooth.

Step 3:

In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and red pepper flakes if using, sautéing until fragrant, about 1 minute. Toss in the fresh corn kernels and cook, stirring occasionally, until they’re tender and sweet, about 3-4 minutes.

Step 4:

Add the cooked pasta to the skillet with corn and garlic. Stir in the roasted tomatoes along with some reserved pasta water, a little at a time, until everything is delicately coated in a light sauce. Season with salt and pepper to taste.

Step 5:

Turn off the heat and gently tear the burrata over the top of the pasta. Let the cheese slowly melt into the warm pasta, pooling creamy pockets amid the vibrant veggies. Scatter torn fresh basil over everything for that final burst of herbal freshness.

Step 6:

Give it a gentle toss or just serve straight onto plates, making sure to scoop some of those luscious burrata pockets on top. If you want to elevate the look, a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt goes a long way.

Variations & Tips

Swap fresh corn for grilled or frozen if off-season, but be sure to thaw and pat dry to avoid sogginess.
If you love heat, toss in a pinch more red pepper flakes or a dash of hot sauce while sautéing garlic.
Try adding a handful of toasted pine nuts for a delightful crunch and nutty flavor.
Use gluten-free pasta if you’re avoiding gluten—just adjust cooking time accordingly.
Roast some cherry tomatoes longer for a stronger caramelized flavor, but watch carefully to avoid burning.
If burrata isn’t available, fresh mozzarella balls work in a pinch but won’t melt quite the same.

How I Like to Serve It

This burrata pasta shines best when paired with a crisp white wine, like Pinot Grigio, and a simple green salad dressed with lemon vinaigrette. It’s perfect for a relaxed weekend dinner or for impressing friends at a casual summer gathering. Plus, it looks gorgeous for those moments when you want your dinner to taste as good as it photographs.

Notes

Leftovers keep well in the fridge for 1-2 days but are best enjoyed fresh because burrata texture changes when chilled.
Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce without drying it out.

Closing: This pasta hits the perfect balance of creamy, sweet, and fresh, making it one of those recipes that feels like a little gift every time you make it.