Preheat oven to 190°C (375°F).
Place cherry tomatoes, red peppers, and garlic on a lined baking sheet. Drizzle with olive oil and season with salt and black pepper.
Toss everything together and roast for 30–40 minutes until soft and lightly charred.
Meanwhile, cook the pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
Transfer the roasted vegetables to a blender or food processor and blend until smooth and creamy.
Pour the sauce into a large skillet or pot.
Add cooked pasta and toss until evenly coated.
Gradually add reserved pasta water until the sauce reaches your preferred consistency.
Continue tossing for 1–2 minutes to help the pasta absorb the sauce.
Transfer to serving bowls.
Tear burrata over the warm pasta and garnish with fresh basil leaves and a drizzle of extra virgin olive oil.
