Pasta with Burst Cherry Tomatoes, Fresh Corn and Burrata
To some, summer is all about pool parties and popsicles. To us, it’s more like corn and tomatoes, repeat as necessary. That was the inspiration for this pasta with burst cherry tomatoes, fresh corn and burrata. (Bonus points if you grow the tomatoes in your backyard.)
The trick to getting a glossy, saucy result is all in the pasta water. Make sure to save some before draining the noodles—it’ll cook down with the vegetables to coat the strands of pasta just so.
Slurping is encouraged here, just FYI.
Kosher salt and freshly ground black pepper
10 ounces dried pasta (such as bucatini or spaghetti)
3 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
1 pound cherry tomatoes
2 ears corn, stripped
8 ounces burrata
Chopped fresh basil, to garnish
Flaky salt, to garnish
1. Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, 7 to 8 minutes or according to the package directions. Reserve about 1 cup of the pasta water before draining.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 3 minutes. Add the tomatoes and corn, season with salt and pepper and cook, stirring frequently, until the tomatoes burst and release their juices and the corn starts to caramelize, about 5 minutes.
3. When the pasta is al dente, drain it in a colander and add to the skillet. (Alternatively, you can use tongs to transfer the pasta directly from the pot to the skillet.) Add about ¼ cup of the reserved pasta water and cook, stirring frequently, until the pasta looks coated and glossy, about 2 minutes. Taste and adjust the seasoning as needed.
4. Divide the pasta among four bowls and top each with some of the burrata. Garnish with fresh chopped basil, more ground pepper and flaky salt.