This Double Tomato and Corn Bruschetta Pasta with Burrata exemplifies all of the best flavors and produce summer has to offer! Roasted cherry tomatoes, fresh cherry tomatoes, raw corn, shallots, garlic, olive oil, butter, basil, and a touch of balsamic come together beautifully to make up the summery sauce. Creamy burrata gets torn into the pasta at the end, making it perfectly creamy, just cheesy enough, and still so incredibly fresh. It’s the best easy, vegetarian pasta to make on a weeknight, to use up your garden’s late summer bounty!
I know, I know, here I am again with another pasta. I can’t help myself. Like I said a few weeks ago when I shared this magnificent date-night worthy pasta dish, it’s the food that will always give me the most nostalgic, sentimental, and plain ol’ happy feelings. All of which are very much desperately needed during the times we’re in. It’s the food I turn to when I need comfort, and I also really love creating and photographing it, too. So here we are! With the 7th or 8th pasta recipe I’ve shared so far this year. I’ve lost count at this point! This one exemplifies everything I love about late summer produce. Who doesn’t love bruschetta?!
It all starts with some gorgeous cherry tomatoes.
Most of these are from my garden, but you can use whatever you like! Baby heirlooms, grape tomatoes, store-bought tomatoes, they’re all fair game.
I named this bruschetta pasta “double tomato” pasta, because half of the tomatoes in this recipe are roasted, and half are kept raw. I absolutely love the combination of sweet, juicy, burst roasted tomatoes, and bright, fresh tomatoes. We’ve got the best of both worlds here. You get the bright “punch” of the fresh tomatoes, and the sweet, caramelized, developed tomato-y flavor from the roasted ones.
The nostalgic component of this pasta, comes from the inspiration behind it. Growing up, during the summertime, my mom would buy a jar of fresh bruschetta from the Italian market, and she’d literally just throw it into hot pasta to act as the “sauce”, and that would be dinner. Sometimes, she’d grill some chicken or shrimp to have with it. But often times, we couldn’t get enough of the pasta itself, and most importantly, soaking up all of the juicy bits of bruschetta from the bottom of the bowl with crusty bread.
The way I make this “bruschetta sauce” is super simple.
First, we’ve got the roasted tomatoes, chopped, fresh cherry tomatoes, and raw corn. Then, I like to sauté a couple shallots and a ton of garlic in a little olive oil and butter, just to take the “bite” out of them. Just for a minute or two. I then add all of that delicious garlicky, oniony oil to the bruschetta mixture, along with a couple tablespoons of balsamic vinegar. To finish, a big handful of torn basil leaves, and plenty of salt and pepper.
Does that sound like summer in a bowl or what? It’s pretty incredible, and I could honestly stop right there, with a baguette, all to myself.
I obviously couldn’t stop right there though, so I just had to add some creamy burrata cheese. It only makes everything that it touches better, right?
Kind of like it does in this burrata baked ziti that I shared back in the winter. OMG.
This is the kind of dinner that comes together in no time, and it seems kinda “fancy”, you know? It’s also something that you can kind of prep components of ahead of time, to make it extra quick on a summer weeknight.
Here’s how I’d do it: cut the corn off of the cob, chop up the fresh tomatoes, and chop your shallots and garlic. Store everything in bags/containers in the fridge. You could even roast your tomatoes ahead of time too, and keep those in a sealed container in the fridge. Then, when it comes time for dinner, all you have to do, is cook your pasta, sauté your garlic and shallots, and throw everything together.
Can’t get any easier than that during the hottest weeks of summer, when all of us don’t really feel like standing over a hot stove for hours, you know?
Here’s a quick rundown of exactly how you make this bruschetta pasta from start to finish:
- Roast half of your cherry tomatoes. All you need is a 400 degree oven, a little olive oil, salt, and pepper. We’re saving the other half to chop up for our bruschetta sauce, remember?!
- Chop up the rest of your sauce ingredients. The remaining tomatoes, corn, shallots, and garlic.
- Sauté the shallots and garlic. Only for a minute or two, we’re just taking the “bite” out of them. We don’t want any caramelization!
- Mix together your “bruschetta sauce”. The roasted tomatoes, fresh tomatoes, corn, shallots and garlic and all of the delicious olive oil and butter that comes with it, balsamic vinegar, plenty of torn basil leaves, and salt and pepper.
- Cook your pasta. I like to use a thin spaghetti here! And we’re only using 1/2 lb., or half of a standard box!
- Lastly, toss! Toss your hot pasta with the bruschetta sauce, and torn burrata cheese. Add extra basil and fresh chives if you’re a fresh herb lover like me. And parmesan cheese! Season the whole thing with salt and pepper, and that’s it!
It’s wholeheartedly, summer in a pasta.
Don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Double Tomato and Corn Bruschetta Pasta with Burrata
This Double Tomato and Corn Bruschetta Pasta with Burrata exemplifies all of the best flavors and produce summer has to offer! Roasted cherry tomatoes, fresh cherry tomatoes, raw corn, shallots, garlic, olive oil, butter, basil, and a touch of balsamic come together beautifully to make up the summery sauce. Creamy burrata gets torn into the pasta at the end, making it perfectly creamy, just cheesy enough, and still so incredibly fresh.
- 4 cups cherry tomatoes, divided
- 1/2 lb. thin spaghetti (half of a standard box!)
- 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
- salt and pepper
- 2 medium shallots, finely chopped
- 6 cloves garlic, thinly sliced
- 2 tablespoons unsalted butter
- 2 ears fresh corn, cut off the cob
- 2 tablespoons balsamic vinegar
- big handful fresh basil, torn, plus extra for serving
- 8 ounces burrata cheese
- chopped fresh chives, for serving
- freshly grated parmesan cheese, for serving
Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. Place 2 cups of the cherry tomatoes on the sheet, and drizzle with 1 tablespoon of the olive oil. Season with 1/4 teaspoon each salt and pepper. Toss to coat. Roast for 15-20 minutes, or until tomatoes are burst and juicy. Set aside.
Meanwhile, bring a large pot of salted water to a boil for the pasta. Chop the remaining 2 cups of tomatoes and place in a mixing bowl.
Heat the remaining 1/4 cup olive oil and the butter in a large skillet over medium heat. Once hot, add the shallots and garlic. Season with a couple pinches of salt and pepper. Sauté for a couple minutes, or until they have softened and are fragrant, but haven't started caramelizing. Let cool for a few minutes, then add to the chopped tomatoes.
At this point, your water should be boiling. Cook pasta until al dente (remember we're only using 1/2 pound, or half of a standard box!). Drain and toss with a little olive oil.
Add the roasted tomatoes, corn, balsamic vinegar, and torn basil leaves to the chopped tomato and oil mixture. Season to taste with a generous amount of salt and pepper. Stir to combine. Place hot pasta in a large pot or bowl, and add the bruschetta mixture. Tear the burrata balls into pieces and add to the pasta. Toss to combine. Season the pasta with additional salt and freshly cracked black pepper, if needed. Garnish with extra basil leaves and fresh chives. Serve with freshly grated parmesan cheese.