Roast the peppers

• Heat the oven to 220 °C.
• Arrange the bell peppers on a baking tray, drizzle with olive oil and season with salt.
• Roast until softened and charred in spots, then cover and let cool slightly before peeling and slicing.

Cook the pasta

• Boil the pasta in salted water until al dente.
• Drain and rinse briefly under cold water, then set aside.

Make the dressing

• Whisk the olive oil, red wine vinegar, honey, garlic, chili flakes, salt and black pepper in a bowl.

Assemble the salad

• Toss the pasta with the roasted peppers and the dressing.
• Fold in the torn basil and adjust the seasoning.
• Top with the burrata and serve.