Preheat the oven to gas mark 6 or 180 degrees Celsius.
Place the cherry tomatoes onto an oven tray and drizzle with garlic-infused oil and balsamic vinegar. Roast for 20-25 minutes.
While the tomatoes, roast, boil a pan of water and cook the spaghetti as per the packet instructions.
Drain the pasta, stir in the roasted tomatoes and add a generous portion of torn and whole basil leaves.
Serve on a warm plate and place a small ball of burrata in the centre. Season with a little pepper to finish.