Simple, weeknight cooking should involve this bucatini with tomatoes and burrata. Topped with corn, parmesan cheese, basil and a little lemon zest.
Preheat oven to 400F. Line baking tray with parchment paper, add tomatoes sprinkle with sea salt and drizzle olive oil, mix around until fully coated. Bake for 20-25 minutes.
While tomatoes bake. Boil water, salt to taste. Add bucatini pasta and boil per package instructions with 2 minutes under. Drain pasta, reserve 1 cup of pasta water.
In a pan, add pasta, butter and 1/2 cup pasta water (add more if needed), cook until butter melts. Now add the freshly grated parmesan cheese, mix well, taste for seasoning and adjust. Add fresh corn, toss in the roasted tomatoes with a bit of the oil that they baked in.
Mix well and plate in a bowl. Add in the burrata cheese, one in each bowl. Sprinkle a bit more parmesan cheese if needed. Garnish with a sprig of basil and enjoy while hot. Pour a glass of wine to pair with the meal.