Preheat the oven to 400F. Toss the cherry tomatoes in some olive oil, salt and pepper and roast for 20-30 minutes until burst.

Toast the breadcrumbs with a little olive oil in the oven while the tomatoes are roasting until golden brown. Remove and set aside.

Cook the pasta according to the package directions. Drain and toss with ½ cup of the basil vinaigrette. Toss to combine. Add more basil vinaigrette as needed. Add roasted tomatoes and stir to combine.

Divide evenly amongst 4-6 bowls. Top with a scoop of burrata that is to be mixed into the pasta upon eating, and garnish with bread crumbs, salt, pepper and basil leaves.