Ingredients:

  • 2 cups cherry tomatoes
  • 4 cloves garlic, smashed
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 12 oz short pasta (penne, farfalle, or fusilli)
  • 1 cup fresh corn kernels, raw
  • 1 medium zucchini, diced small
  • 1/2 cup fresh basil leaves, torn
  • 1 tbsp fresh lemon juice
  • 4 oz fresh burrata cheese
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1 clove garlic, minced fine

Instructions:

  1. Preheat oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes and smashed garlic with 3 tablespoons of olive oil, salt, and pepper. Roast for 15–20 minutes until the tomatoes have burst and developed a charred skin.
  2. Bring a large pot of salted water to a boil. Cook the short pasta according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  3. In a small skillet over medium heat, melt the butter. Add panko and minced garlic, stirring constantly for 3–5 minutes until the crumbs are golden brown and nutty.
  4. In a large skillet, combine the roasted tomatoes and oil from the pan with the raw corn and diced zucchini. Heat for 2 minutes until the corn is warmed but the zucchini remains crisp.
  5. Toss the cooked pasta into the skillet with the vegetables. Add the reserved pasta water and lemon juice, tossing to emulsify the sauce.
  6. Plate the pasta and top with torn fresh basil, pieces of burrata cheese, and the toasted garlic breadcrumbs.