Nothing like a summer pasta with fresh corn, tomatoes, and basil topped with burrata. So good!
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
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!
Feel free to substitute buffalo mozzarella or other fresh cheeses. Even a dollop of ricotta will work!
Keywords: summer pasta recipes, recipe for summer pasta, summer pasta, pasta with burrata