Name: Burrata Pasta Bliss with Roasted Tomatoes, Basil & Corn
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 cups cherry or grape tomatoes; 1 cup fresh corn kernels (or frozen, thawed); 2 tbsp olive oil; 2 garlic cloves, minced; Salt and black pepper, to taste; 12 oz pasta (spaghetti, rigatoni, or orecchiette); 1/2 cup reserved pasta water; 1/4 cup fresh basil leaves, torn; 2 balls burrata cheese, torn into halves; Crushed red pepper flakes (optional); 1 tsp lemon zest or 1 tbsp lemon juice (optional)

Burrata Pasta Bliss with Roasted Tomatoes, Basil & Corn

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Burrata pasta with roasted tomatoes, basil, and corn is a celebration of fresh, vibrant flavors that come together in the most comforting way. The sweetness of roasted cherry tomatoes and corn pairs beautifully with the creamy richness of burrata, while fresh basil adds a burst of herbal brightness. Every bite feels like summer in a bowl—and I can never get enough of it.

Why You’ll Love This Recipe

I love how this pasta feels indulgent yet fresh. The roasted tomatoes burst with flavor, the corn adds a juicy pop of sweetness, and the burrata melts into the warm pasta, creating a creamy sauce with minimal effort. It’s colorful, satisfying, and easy enough for a weeknight but elegant enough to serve guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cherry or grape tomatoes
Fresh corn kernels (cut from the cob or frozen and thawed)
Olive oil
Garlic cloves, minced
Salt and black pepper
Pasta of choice (I like spaghetti, rigatoni, or orecchiette)
Fresh basil leaves, torn
Burrata cheese
Crushed red pepper flakes (optional, for heat)
Lemon zest or juice (optional, for brightness)

Directions

I start by preheating the oven to 400°F (200°C).
On a sheet pan, I toss the tomatoes, corn, garlic, olive oil, salt, and pepper. I roast everything for 20–25 minutes, until the tomatoes blister and the corn starts to caramelize.
Meanwhile, I cook the pasta in salted boiling water until al dente, then drain it—reserving about 1/2 cup of the pasta water.
I return the pasta to the pot and toss it with the roasted tomato and corn mixture, using the reserved pasta water to help coat the pasta if needed.
I stir in the fresh basil and season to taste with salt, pepper, and optional red pepper flakes or lemon zest.
I plate the pasta and top each serving with a torn ball of burrata, letting the creamy center spill over the warm noodles.
I finish with a drizzle of olive oil and a few more basil leaves for a perfect finish.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes add sautéed zucchini or spinach for more veggies. For extra protein, grilled shrimp or chicken works well with the light flavors. If I want it more garlicky, I roast whole cloves along with the tomatoes. A drizzle of balsamic glaze at the end gives it a sweet-tangy boost. If I don’t have burrata, I use fresh mozzarella or a spoonful of ricotta as a substitute.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. I reheat the pasta gently on the stove or in the microwave with a splash of water to loosen it. I always add fresh burrata just before serving, as it doesn’t reheat well—so I only top the servings I plan to eat right away.

FAQs

What is burrata, and how is it different from mozzarella?

Burrata is a fresh Italian cheese made from mozzarella and cream. The outside is solid mozzarella, while the inside is filled with soft, creamy curds. It’s richer and more luxurious than standard mozzarella, which makes the pasta extra special.

Can I use canned corn instead of fresh?

Yes, I’ve used canned or frozen corn when fresh isn’t in season. I drain it well and roast it just the same—it still adds great flavor and texture.

What’s the best pasta shape for this dish?

I usually go for short shapes like rigatoni or orecchiette to catch the corn and tomato bits, but long noodles like spaghetti or fettuccine also work beautifully.

Can I make this dish vegan?

Yes, I skip the burrata or use a vegan cheese alternative. The roasted tomatoes and corn still make a flavorful base for the pasta.

How do I keep the burrata from melting too fast?

I add the burrata just before serving, placing it gently on top of the warm pasta. That way it stays creamy but doesn’t melt into a puddle before I’m ready to eat.

Conclusion

Burrata pasta with roasted tomatoes, basil, and corn is one of those dishes that feels luxurious but couldn’t be easier to make. I love how each ingredient shines on its own, yet blends perfectly into a comforting, flavor-packed meal. Whether it’s a sunny summer dinner or a cozy evening treat, this pasta always hits the spot.