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Preheat the oven to 400°F.
Toss the cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–30 minutes, until the tomatoes are burst and caramelized.
Meanwhile, toss the panko breadcrumbs with a drizzle of olive oil and toast in the oven for 5–7 minutes until golden brown. Set aside.
Cook the pasta according to the package instructions. Drain and toss with ½ cup of the basil vinaigrette. Add more vinaigrette as needed to coat the pasta.
Gently fold in the roasted tomatoes.
Divide the pasta among bowls. Top each with a scoop of burrata, a sprinkle of toasted breadcrumbs, extra salt and pepper, and fresh basil leaves if you have them.
Mix the burrata into the pasta just before eating!