Summer pasta loaded with fresh tomatoes, corn and basil should not be ignored. Topped with a luscious ball of burrata, this pasta becomes sublime!
This summer pasta dish is a great one, standard as it is. Loaded with fresh corn, tomatoes and basil, you might think that’s good enough.
But it’s the special ball of burrata that one places on top of this summer pasta recipe that makes it so delectable.
Yes, this recipe for summer pasta is simple and good, but one does need the burrata to make this pasta with burrata so special.
I just discovered this glorious gob of goodness about a month ago in the cheese section in Phoenix. The person that alerted me to this was my blogger friend John at from the Bartolini Kitchens. He has several great posts about burrata on his blog.
He even has a video of how it is made. (Unfortunately though John is no longer posting, but he still keeps his recipes available for everyone!)
What is burrata?
A burrata is basically a sheet of mozzarella stuffed with curds and cream and formed into a pouch. Tell me that doesn’t sound luscious. Upon examination I can also tell you that they aren’t overloaded with calories.
Back in 2013 when I originally wrote this post, It took me a bit of searching to find a burrata in Denver. Now they are everywhere!
Burrata makes any dish special. Like little magical blobs when cut open they release their cream and richness.
Trust me on this. If you can’t find one, fresh mozzarella balls placed on top of the pasta will suffice; it just won’t be the same.
One does not need the bacon if one so chooses. But bacon is so wonderfully salty that it contrasts well with the tomatoes, corn and cheese.
Last week on a chillier day it was pasta that was calling out to me. When I’m stumped on what to make I can always rely on my good friend, pasta.
Summer is one of my favorite seasons to make this simple pasta dish. With so many fresh veggies available, this summer pasta is a family pleaser.
This is one of my favorite summer pasta recipes. All of the fresh ingredients can easily be substitutes for another.
Think spinach instead of arugula. White beans instead of corn. Asparagus instead of tomatoes. Zucchini and mint would work great. Honestly, the possibilities are endless.
Pasta is always a stand by in my kitchen and even though Manservant thinks it’s not any good for him, I heartily disagree.
Truth is when I place this plate in front of him, it somehow magically disappears! Without any complaints!
If you haven’t tried burrata, now is the time. After all, it is summer and a quick and heart recipe for summer pasta should not be ignored!
Need Some More?
Other burrata faves:
Caprese Grilled Chicken with Burrata
Tomato Bruschetta Toast
Spaghetti Bolognese
Ziti Al Fresco
Porcini Mushroom Lasagne
I’d Love it if You’d Follow Me and Pin and Share!
This is an updated post from June, 2013.
Summer Pasta with Burrata and Corn
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: 2 -3 Servings 1x
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Description
Nothing like a summer pasta with fresh corn, tomatoes, and basil topped with burrata. So good!
Ingredients
1/2 pound of spaghetti cooked in salted water according to package directions
2 ears of corn
6 thick slices of bacon cooked crisp (optional)
3 chopped garlic cloves, sauteed until limp in 1 T butter
1 chopped tomato
1/3 c fresh shredded basil
1 c arugula
1/2 c freshly shredded parmesan
Freshly ground pepper
Olive Oil for drizzling
2 burrata balls
Instructions
Start water boiling for your pasta. Cook corn in boiling water until it just turns bright yellow. Cool under running water and slice off of cob. (This would also be great grilled and then sliced.)
Now cook your pasta in the same pot and save a big ladle of water for your sauce.
Cook bacon until crisp and then break into large pieces. (I usually cook my bacon in the microwave so I don’t make a mess.)
Cook your garlic in butter. I usually do this in the microwave too, in a glass measuring cup. I cook it in intervals for 2 minutes, power level 6, until it has reached the desired degree of doneness. (I don’t like to wash to many dishes…)
Drain your cooked pasta but save a a good ladle of pasta water if you want a more liquid type sauce. To the drained pasta add most of the parmesan cheese. Now add tomato, corn, arugula, garlic and basil. If you want to add the pasta water, now is the time.
Stir in or top with crisp bacon. Spoon onto plates. Drizzle olive oil on top and grind some fresh pepper over the pasta. Top each plate with a ball of burrata. Sprinkle with coarse salt. Let diner cut into burrata and mix into pasta. The magic will happen as the cream and curds ooze out. It is just sooo cool!
Notes
Feel free to substitute buffalo mozzarella or other fresh cheeses. Even a dollop of ricotta will work!
Chef Mimi
Saturday 22nd of July 2023
LOVE this pasta. I’d have to add black beans, but that’s just me. I love pasta and beans together! Congratulations on getting so far!!!!!
Abbe
Saturday 22nd of July 2023
Thanks Mimi. It's been a journey! In this pasta I would add white beans!
Karen (Back Road Journal)
Thursday 24th of June 2021
Now that is a decadent summer pasta dish with the topping of burrata. It sounds wonderful.
Chef Mimi
Wednesday 23rd of June 2021
Such fabulous ingredients! And of course... burrata... no words......
Cathy Trochelman
Saturday 22nd of March 2014
This looks so delicious....can't wait to give it a try!
Abbe Odenwalder
Friday 20th of September 2013
Karen, burrata is so good. In Denver, though it is expensive and hard to find. But when you do, it is soo good!