Preheat oven to 400°F. Place cherry tomatoes on a parchment-lined baking sheet and season with olive oil, salt and pepper. Place in the oven.
Roast the tomatoes until they’ve burst (20-30 mins), are wrinkled and release their juices. Remove from the oven.
About halfway into the roasting of the tomatoes, boil pasta water, salt it, and cook the pappardelle to al dente. Reserve half cup of pasta water.
Place pasta in a bowl and add ¾ of the cherry tomatoes along with the accumulated juices, parmesan, and fresh basil. Mix well. Add pasta water only if needed.
Add pasta to individual serving bowls and top with remaining cherry tomatoes, burrata, more parmesan, more basil, olive oil, salt and pepper.
