Burrata & Corn Summer Pasta

This has been a recipe that I have been concocting for over a year. It took me a while to figure out the right balance and combination on this, but I am so happy I finally got it just right and am able to share it with you for the summer!

Cook Time: Approx. 25 Minutes

Serves: Approx. 4 People

Tips:

- You can add a hint of smoked mozzarella (most smoked cheeses will work) to add a different dimension to the dish, but it definitely is not necessary.

- I did not halve the tomatoes, but I think it is a good idea to halve them before you add them to the pan, but also not necessary.

- Try to use fresh ingredients (especially the corn) here because there are so few ingredients, every single thing shines.

Ingredients:

- 1 Pound Pasta (campanelle is preferred)

- 1 Zucchini, Cut in Thin Coins then Halve Those

- 1 Pint Grape Tomatoes, Halved

- 2 Cloves Garlic, Minced (Fresh is preferred, but jarred will work)

- 3 Tblspoons Extra Virgin Olive Oil

- 1-2 Shallots, Diced

- 2 Medium Ears Corn, Cut Off Cob

- 4 oz Burrata (This is really about how much cheese you want/like)

- 4 Large Basil Leaves, Chopped

- 1 Tspn Salt

Breadcrumb Topping:

- 1 Cup Panko Breadcrumbs

- 2 Tablspns Pecorino Romano, Grated

- 1/2 Stick Unsalted Butter, Melted

Optional:

- Calabrian Chiles (to your heat preference)

Instructions:

1. Add olive oil, garlic, corn, and shallots to a pan on medium heat for approximately 5-7 minutes until the garlic and shallots are fragrant.

2. While the pan is simmering, cook the pasta in salted water according to 1-2 minutes before the al dente instructions recommend, strain, and keep on the side. Save about 2-3 tablespoons of pasta water.

3. Mix in the salt, zucchini and saute for another 7-8 minutes, mixing thoroughly.

4. As the zucchini is cooking in the pan, melt the butter in a bowl in the microwave.

5. Once the butter is removed from the microwave, mix in the cheese and breadcrumbs then place on a pan and broil on high for approximately 30 -45 seconds. EVERYONE'S BROILER IS DIFFERENT SO PLEASE KEEP AN EYE ON THIS! You want to pull them out about half way and stir them. You want them to be browned and crunchy but not burnt.

6. Once the zucchini has started to simmer down, add the tomatoes pasta and reserved water to the pan for approximately 2-3 minutes.

7. Scoop each helping onto a plate and top it with the basil, burrata, and breadcrumbs. Calabrian chiles should be added here, but are optional.

This dish pairs well with cold pinot grigio and a hot summer day!