Wash the tomatoes, dry them, cut them in half and bake them on a lightly oiled baking sheet at 350 °F for 30 minutes. Wash and dry the basil leaves. Put the basil, pinenuts, 3/8 cup of oil, a pinch of salt and freshly ground pepper in a blender. Blend until you obtain a fine cream. Shred the Burrata cheese with your hands and put aside. Cook the linguine, drain them directly onto the baking sheet of tomatoes, and mix well. Serve immediately with a little oil, the basil cream , top with Burrata cheese and garnish with fresh basil.