1-Preheat the oven: Preheat the oven to 160°C (320°F). In a large ovenproof dish, combine 500 grams cherry tomatoes, 2 large red peppers, 1 red onion peeled and quartered, 2 garlic bulbs halved, 4 tablespoons olive oil, 1 tablespoon dried oregano, salt, and pepper.

2-Bake: Bake for 50 minutes until the vegetables are soft and jammy. Remove the red peppers, cover them, and let them steam for at least 10 minutes. Once cool, peel the skins and discard the seeds.

3-Blend: Add the peeled peppers and 100 milliliters heavy cream to the pan with the roasted ingredients, then blend with an immersion blender until smooth.

4-Cook the pasta: Bring a large pot of heavily salted water to a boil and cook 500 grams pasta according to package instructions, draining it 1 to 2 minutes before al dente. Reserve ½ to 1 cup of pasta water.

5-Mix and serve: Stir the pasta into the sauce, gradually adding the reserved pasta water to achieve a silky texture. Break 125 grams burrata into pieces and scatter it over the pasta, then finish with 50 grams grated parmesan and fresh basil to taste.