Heavily adapted from Food Network

Serves: 4

250g cherry tomatoes, halved lengthwise

1/4 cup extra-virgin olive oil, plus more for drizzling

300g L'Abruzzese Casalinga Mixed Olive Leaves

1 ball burrata cheese 200g

3 cloves garlic, thinly sliced

2 tablespoons chopped fresh oregano (optional)

1/2 cup torn fresh basil (optional)

Kosher salt and freshly ground pepper (to taste)

1. Preheat the oven to 200 degrees C. Toss the tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the tomatoes on a rimmed baking sheet and roast until softened, about 20 minutes. Return to the bowl and stir with a wooden spoon to break up the tomatoes and make a chunky sauce.
2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
3. While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until lightly golden, about 3 minutes; add to the bowl with the tomatoes.
4. Add the pasta to the tomato mixture and toss. Stir in the oregano (optional) and season with salt and pepper. Top the pasta with the burrata ball