for the roasted red pepper alfredo:Fill a large stock pot with water and bring to a boil. Add the linguine and cook according to package directions. Once cooked, reserve at least 1 1/2 cups of pasta water and then drain the pasta. Set aside reserved pasta liquid and pasta noodles aside. Next, preheat a skillet to medium heat and melt the butter. Add the onion and garlic, cook until softened.Transfer the onion mixture to a blender and then add in the roasted red peppers, cream, salt, and pepper. Blend the mixture until smooth.Pour the red pepper sauce back into the skillet. Stir in 1/2 cup of the pasta water and the Parmesan, red pepper flakes, and bring the sauce to a simmer over medium heat. Season with salt and pepper if needed.Add the cooked pasta to the sauce and gently toss until all the noodles are coated. If the sauce is too thick add more pasta water. Garnish the pasta with basil, burrata, and burst tomatoes!for the burst tomatoes:In a large skillet preheated to medium high heat add the olive oil and tomatoes. Gently move the tomatoes around in the skillet until they slightly burst. Should only take about 5 to 7 minutes. Once browned add salt and pepper.