Bring a pot of salted water to a boil. Once boiling, Add the pasta and cook to al dente.

While the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add tomatoes and season with salt and pepper. Toss around in the oil and let them cook for about 10-12 minutes, until they’ve burst and started to deflate. Don’t cook on too high a heat or they might burn. Near the end of cooking, add the garlic, oregano, and red pepper flakes. Then pour in the tomato sauce and continue cooking until the pasta is done.

When the pasta is done, reserve some of the cooking liquid and then drain the pasta. Once drained, add it to the pan with the tomatoes. Also add half the basil.

Toss to coat the noodles. Turn off the heat. Taste and season with more salt and pepper, as desired.

Serve the pasta, dividing the roasted tomatoes evenly among the plates. Let it cool on the plates for about 2 minutes while you cut the burrata ball into 4 pieces. Set the pieces of burrata on top of the pasta.

Serve with the remaining fresh basil and red pepper flakes for extra heat, if desired.