Fusilli with Autumn Corn and Burst Tomatoes

It was 48º here in New York this morning, so we've completely skipping fall and went right to the early chill of the never ending winter to come. Because of this, (and because it's #NationalPastaDay,) I decided to whip up a quick pasta dish, using the last of the early autumn corn and whatever tomato goodness I could still squeeze out of late summer.

This recipe is a fusion of two different recipes from Colu Henry's Back Pocket Pasta recipes, Orecchiette with Fresh Corn & Burrata and Summer Corn & Tomato Pasta. I chose to use fusilli pasta, but you can most certainly use orecchiette to catch all of those bits of corn and bursting tomatoes. You can also customize this recipe even further by switching out the corn and tomatoes for other vegetables and prepping them the same way. This recipe is quick, easy, and pays homage to the quickly-fleeting fall harvest.

Fusilli with Autumn Corn and Burst Tomatoes

  • 1 box fusilli
  • 3 tbsp olive oil
  • 2 small cloves of garlic, sliced
  • 1 medium shallot, thinly sliced
  • A handful of basil, roughly chopped
  • 3 ears of fresh corn, shucked
  • 1/4 cup white wine
  • 1 pint whole cherry tomatoes
  • 1/4 cup grated parmesan cheese
  • Juice from 1 lemon
  • More basil, torn
  • 2 balls of fresh burrata
  • Salt and pepper, to taste

Bring a large pot of heavily salted water to a boil, and cook your pasta to al dente. Reserve 3/4 cup of pasta water.

While the pasta cooks, gently cook the garlic and shallots in oil with salt, pepper, and basil until fragrant, about 3 minutes. Add the corn and cook until it begins to brown slightly, about 8 minutes. Add the wine and the tomatoes and cook until it reduces just a little, and add the cheese and the reserved pasta water. Once the sauce thickens slightly and begins to come together, adjust the seasonings by adding more salt and pepper. Add the fresh lemon juice, torn basil, and drained pasta, stirring to coat completely. Divide the pasta between four bowls, and tear the burrata balls, topping each pasta bowl with half. Alternately, break the burrata into small chunks and combine with the pasta before dividing. Allow the pasta to come to room temperature before serving, or chill. The pasta is delish at all temperatures!

Like I said, this recipe, like just about all of 'em, is easily customizable. Change up the veggies and prepare them as you would the corn, and you'll have another delicious pasta recipe. This showcases the last that the in between summer/fall season has to offer, and it does so beautifully.

My name is Alexandra Jade, but you can call me Alex, or Trin.  I am a Food Studies major at New York University, and a freelance photographer, journalist, and social media pro on the side.  I run the instagram account @twobrunchgirls.