Step 2

Make the roasted tomatoes: Preheat the oven to 250°F. In a medium bowl, combine the cherry tomatoes, olive oil and dried oregano. Season with salt.

Step 3

Transfer the tomatoes to a medium baking dish and roast until they are shriveled and dry, about 90 minutes.

Step 4

Meanwhile, make the pesto: In a mortar, crush the almonds, ¼ cup of the basil and a heavy pinch of salt into a paste using the pestle.

Step 5

Add a bit of olive oil to the mortar, but only as much as the herbs need in order to hydrate into a paste, no more than 3 tablespoons. (If you add too much oil, the pesto will quickly turn from green to a blackish-olive color.) When you have a smooth paste, stir in the Parmigiano-Reggiano and set the pesto aside.

Step 6

Cook the pasta: Bring a large pot of water to a boil over high heat. Heavily salt the water. When the salt has dissolved, add the orecchiette and cook until they lose their raw flavor, about 3 minutes.

Step 7

Drain the orecchiette and transfer to a large bowl. Add the pesto, stirring to coat. Stir in the tomatoes and the burrata; garnish with basil.