Preheat the oven to 180 degrees C (gas mark 4)

In a baking dish, whisk together the garlic, balsamic vinegar, extra virgin olive oil and salt and pepper. Toss in the halved tomatoes, then roast in the oven for 10 minutes. Take them out, give them a mix, then pop them back in for another 10-15 minutes, or until softened and slightly shrivelled. Timings will depend on the size and juiciness of your tomatoes, so be vigilant

Meanwhile cook the pasta in a saucepan of salted boiling water until al dente. Don’t drain

Take the tomatoes out of the oven, then use tongs to transfer the cooked spaghetti straight from the pan into the baking dish, embracing any excess pasta water that comes with it. Add the basil, then give everything a good toss to emulsify the water with the oil. You want to form a glossy and slightly saucy texture around the spaghetti. If the pasta begins to dry out, just toss in some extra pasta water a splash at a time. Check for seasoning and adjust accordingly.

Serve the spaghetti on a plate with some extra basil leaves and the ball of burrata in the centre. Slice open the burrata to serve, then tuck in and enjoy.