Even when fresh summer tomatoes are at their peak, there's something unbeatable about canned Italian cherry tomatoes. In this no-cook sauce, these tomatoes are the star, seasoned simply with spicy salt and olive oil for a bright, effortless base that clings perfectly to every ribbon of pappardelle. Charred corn adds smoky sweetness, creamy burrata brings richness, and fresh basil finishes it all off with a fragrant touch. It’s the kind of meal that feels luxurious but couldn’t be easier to make.

Summer Corn & Tomato Pappardelle with Burrata
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Summer Corn & Tomato Pappardelle with Burrata

Rated 5.0 stars by 1 users

Prep Time

15 minutes

Cook Time

20 minutes

Ingredients

    For The Sauce:

  • 2 jars passata, or 2 cans Corbara tomatoes*

  • 1 ½ teaspoons spicy salt, or 1 ½ teaspoon kosher salt and 1 teaspoon dried oregano

  • 1 tablespoon olive oil, or lemon-infused olive oil

    • For The Pasta:

  • 1 pound pappardelle
  • 2 ears of shucked yellow corn
  • 8 ounces burrata
  • ¼ cup fresh basil

Instructions

  1. In a large bowl, combine the jars of passata, spicy salt and olive oil. Mix until combined and set aside. (*Chef’s note: If using corbara tomatoes, add the corbara tomatoes and their juices. You can either leave the tomatoes whole, or use a pair of kitchen scissors to quickly slice them up for a saucier texture.)

  2. On a grill or grill-pan set to high heat, char the corn on all sides: roughly 2 minutes per side. Set aside. Once cool enough to handle, slice off the kernels from the cob and set aside.

  3. Meanwhile, heat a large pot of salted water over high heat. Once boiling, cook the pound of pasta until al dente. Using a pasta spider or slotted spoon, transfer the cooked pasta directly to the bowl with the sauce. Toss until well-combined. When ready to serve, top the pasta with the grilled corn, dollops of burrata and fresh basil. Finish with a sprinkle of seasoned salt, a drizzle of olive oil, and serve.

vegetarian