1 1/2tsp kosher salt, divided plus more for pasta water
1lbbucatini
2tbsptomato paste
1/2cupdry white wine
up to 1cuppasta water
8ouncesburrata (or 16 if you want extra!)
1/2cuproughly chopped basil, plus more for garnish
Instructions
Bring a large pot of water to a rolling boil. Season liberally with salt.
While the water comes to a boil, make the brown butter. Heat a large skillet with high sides to a high heat. Add the butter. When the butter melts completely and starts to brown on the edges, start to swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells very nutty.
Turn the heat down to medium-low and add the onions and 1/4 teaspoon salt. Toss to coat. Sweat the onions for 2-3 minutes. Add the corn, garlic, and another 3/4 teaspoon salt. Toss to combine. Saute for 2-3 minutes until bright yellow.
While the corn continues to saute. Drop the bucatini in the boiling water. Cook until aldente. Reserve pasta water.
When the corn has sauteed, add the tomato paste. Cook for 1 minute. Pour the wine in. Stir to combine. Simmer until reduced by half.
Use tongs to transfer the bucatini to the corn mixture along with 1/2 cup of pasta water and remaining 1/2 teaspoon salt. Toss to combine. Tear the burrata up and add 3/4 to the pasta, reserving the rest for garnish. Add the basil as well. Toss until the pasta is creamy and the basil is slightly wilted. Season to taste with salt and pepper. If needed, add more pasta water to reach desired consistency.