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Take the burrata out of the fridge to let it come to room temperature.
Roast the pine nuts in the deep frying pan, then take them out. Fill the large pot with water, add a pinch of salt and bring it to a boil.
Peel and finely chop 3 garlic cloves and half a red onion.
Cook the spaghetti al dente, so it has a nice bite to it. Use a colander to drain the pasta water, then add some olive oil to the spaghetti. Toss the spaghetti until they are all lightly coated with the oil; this will prevent the spaghetti from sticking together. Put the lid on the pot.
Add a good glug of olive oil to the frying pan and cook the garlic and red onion until they are translucent. Add 150 ml passata and stir the sauce with a wooden spoon.
Heat the oven to 200 degrees Celsius or 390 degrees Fahrenheit. Crush a garlic clove with your chef’s knife and add this to the tomatoes. Drizzle some olive oil over the tomatoes and roast them +/- 5 minutes in the oven.
Heat the tomato sauce until it starts to make soft popping sounds; add a small handful of fresh basil when this happens. Add the cooked spaghetti to the pot with the tomato sauce. Make sure to mix up everything and finish it off with some pepper and salt.
Serve some spaghetti with tomato sauce on a plate, sprinkle roasted pine nuts over the dish, and add the oven-roasted tomatoes. Drizzle some balsamic vinegar over the tomatoes for a little extra kick.
Add about half a ball of burrata to each plate, on top of the pasta. You will see how wonderfully the cheese will melt all over the pasta. Garnish with fresh basil. Enjoy!