1. While the spaghetti are cooking, heat two tablespoons of olive oil and cook the cherry tomatoes with the garlic, basil, salt and pepper over a low heat until they become soft and caramelized. Remove about 10 cherry tomatoes and set them aside
2. Add the wine and tomato juice and cook for a few more minutes
3.Add the cherry tomatoes in a blender along with about 1/3 of the burrata and blend until the sauce is smooth and creamy
4. Pour the sauce back in the pan and add the pasta
5. Serve with the remaining burrata on top, grated parmesan and top up with the cooked cherry tomatoes and extra basil.
Enjoy with a glass of white wine!