Burrata Pasta with Roasted Tomatoes, Fresh Basil & Sweet Corn
This elegant yet easy pasta features jammy roasted tomatoes, sweet bursts of corn, and torn creamy burrata that melts luxuriously into the warm pasta. Finished with fresh basil and olive oil, it’s a light, comforting Italian-inspired dish that feels restaurant-quality but comes together simply.
Prep time: 10 minutes
Roast time: 25 minutes
Cook time: 10 minutes
Total time: ~40–45 minutes
Serves: 4
Ingredients
350 g pasta (rigatoni, penne, fusilli, or spaghetti)
2 cups cherry tomatoes, halved
1½ cups sweet corn (fresh or frozen, thawed)
4 tbsp olive oil, divided
2 garlic cloves, thinly sliced
1 tsp dried oregano or thyme
Salt and black pepper to taste
2 balls burrata cheese (about 200 g total)
½ cup fresh basil leaves, torn
Optional: grated Parmesan or chili flakes
Instructions
Preheat oven
Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
Roast tomatoes & corn
Toss cherry tomatoes and sweet corn with 3 tbsp olive oil, garlic, oregano, salt, and pepper.
Spread in a single layer and roast for 25 minutes, until tomatoes are soft and slightly caramelized.
Cook pasta
Meanwhile, cook pasta in well-salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
Combine
Add roasted tomatoes and corn (with all the juices) to the pasta. Toss gently, adding a splash of pasta water if needed.
Finish with burrata
Remove from heat. Tear burrata into large pieces and place over the warm pasta so it melts slightly.
Garnish & serve
Drizzle with remaining olive oil, scatter fresh basil, and serve immediately.
Tips for Best Results
Use high-quality burrata for the creamiest texture
Roast tomatoes until jammy for deep flavor
Don’t stir burrata too much—let it melt naturally
Reserve pasta water for silky sauce texture
Frequently Asked Questions
Can I make this ahead?
Roast tomatoes and corn ahead, but add burrata just before serving.
Can I make it gluten-free?
Yes—use gluten-free pasta.
What protein can I add?
Grilled chicken, shrimp, or white beans pair beautifully.
Can I use canned corn?
Yes—drain well and roast to intensify sweetness.
Variations
Lemon burrata pasta: Add lemon zest for brightness
Spinach burrata pasta: Stir in fresh spinach
Roasted zucchini addition
Baked burrata pasta version
Nutritional Information
Calories: 520 kcal
Protein: 17 g
Fat: 26 g
Carbohydrates: 55 g
Fiber: 5 g