Season the cherry tomatoes with salt, garlic, olive oil, thyme and sugar and arrange in a baking tray. Roast in a pre-heated oven at 120°for about 1 hour.
Blanch the basil in boiling water, cool quickly in ice cold water to keep the green colour. Blend together with olive oil.
In a large pot of boiling salted water, cook the pasta according to instructions on the pack.
While the pasta is cooking, blend the cooked tomatoes with olive oil until it reaches a creamy consistency.
Drain the pasta al dente and combine with the tomato cream. Grate the citrus and sauté for a few seconds.
Plate the pasta, and add chopped burrata and citrus zest, finishing it off with the basil oil.
