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.
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.