Pasta with Roasted Tomato Sauce and Creamy Burrata

Cut the tomatoes into quarters and arrange them in a baking dish for roasting.

Add the onion, red bell pepper, garlic, salt, black pepper to the dish, and drizzle with olive oil.

Place the dish in the oven to roast the vegetables and form the sauce base.

Transfer the roasted tomatoes and any liquids from the dish to a blender.

Add the basil leaves to the blender and blend the mixture until you achieve a sauce consistency.

Transfer the finished sauce to a bowl and set aside.

Bring water to a boil in a pot and add salt.

Cook the small tubular pasta (which may contain eggs) in the boiling water according to package directions.

Drain the cooked pasta and toss it with the roasted tomato sauce.

Serve the pasta coated in the sauce and top with mini burratas, or optionally, grated Parmesan cheese.