Description
A vibrant and creamy pasta dish featuring sweet roasted cherry tomatoes, fresh basil, and sweet corn, all brought together with the luxurious melt of burrata cheese. This recipe is simple enough for a weeknight but elegant enough for guests.
Ingredients
Scale
- 4 cups cherry tomatoes, divided
- ½ lb thin spaghetti
- ¼ cup + 1 tbsp extra virgin olive oil, divided
- Salt and pepper, to taste
- 2 medium shallots, finely chopped
- 6 cloves garlic, thinly sliced
- 2 tbsp unsalted butter
- 2 ears fresh corn, kernels cut off the cob
- 2 tbsp balsamic vinegar
- A large handful of fresh basil, torn (plus extra for garnish)
- 8 oz burrata cheese
- Fresh chives, chopped (for garnish)
- Freshly grated Parmesan cheese, for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- Place 2 cups of cherry tomatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil, season with ¼ teaspoon each of salt and pepper, and toss to coat. Roast for 15-20 minutes until the tomatoes burst and are juicy. Set aside.
- While the tomatoes roast, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain. Toss with a bit of olive oil to prevent sticking and set aside.
- While the pasta cooks, chop the remaining 2 cups of cherry tomatoes and place them in a large bowl.
- In a skillet, heat the remaining ¼ cup of olive oil and 2 tablespoons of butter over medium heat. Sauté the chopped shallots and garlic, seasoning with salt and pepper. Sauté for 2-3 minutes until softened and fragrant. Let cool slightly and then add to the fresh tomatoes.
- Add the roasted tomatoes, fresh corn kernels, balsamic vinegar, and torn basil to the tomato and shallot mixture. Stir to combine, seasoning generously with salt and pepper.
- In a large serving bowl, toss the pasta with the tomato mixture. Tear the burrata into pieces and gently fold it into the pasta.
- Garnish with extra basil, chopped chives, and grated Parmesan cheese. Serve immediately.
Notes
- For best taste, use good quality extra virgin olive oil.
- You can save a little pasta water to help bind the sauce if needed.
- If fresh corn is unavailable, frozen corn can be used after thawing.
- Ensure burrata cheese is at room temperature for easier blending.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting, Sautéing, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 480
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 16g
- Cholesterol: N/A