Add the cherry tomatoes, peppers, onion and garlic to a large baking dish, drizzle with the olive oil, add the salt and oregano and bake for 45 minutes, remove the oven and allow to cool for a few minutes.

Transfer the vegetables to a food processor, add the butter beans, almonds, basil and parmesan, then blitz until smooth. This sauce serves 4, so I usually use half the sauce to make 2 servings and save the rest for another time.

Bring a large saucepan of salted water to the boil and cook the spaghetti until very al dente. Reserve the pasta water in a bowl or jug when draining the spaghetti.

Whilst the spaghetti is cooking, add the sauce to a large pan and heat over a medium heat, add the butter and a large ladle of pasta water, stir to combine and bring the sauce to a gentle simmer.

Add the spaghetti to the pan, along with another ladle of pasta water if needed, toss to combine and then you are ready to serve.

Serve immediately. Add the burrata on top. Garnish with the basil leaves and the chilli oil if you fancy a bit of spice!