Step 1

Preheat oven to 400°F. Place cherry tomatoes on a parchment-lined baking sheet and season with olive oil, salt and pepper.  Place in the oven.

Step 2

Roast the tomatoes until they've burst, are wrinkled and release their juices, about 35 minutes. Remove from the oven.

Step 3

About half way into the roasting of the tomatoes, boil pasta water, salt it, and cook the pappardelle to al dente. Reserve half cup of pasta water.

Step 4

Place pasta in a bowl and add cherry tomatoes along with the accumulated juices, parmesan, and fresh basil. Mix well. Add pasta water only if needed.

Step 5

Add pasta to individual serving bowls and top with burrata, more parmesan, more basil, olive oil, salt and pepper.