Start by preparing the confit tomatoes. Wash and cut all the tomatoes in half, then arrange them on a baking sheet lined with parchment paper. Season with salt and pepper, sprinkle with a little oregano and a pinch of brown sugar. Drizzle generously with extra-virgin olive oil and bake in a preheated oven at 285°F (140°C) for about 2 hours. Once done, let them cool and blend most of them, reserving a few for serving.

Cook the orecchiette in plenty of boiling salted water according to the package instructions. Meanwhile, in a very hot nonstick skillet, quickly sear the coppa slices on both sides until crispy. For the sauce, place the blended tomatoes and some torn basil in a large skillet and cook for a few minutes.

Once the orecchiette are ready, drain and add them to the skillet along with the reserved tomatoes and coppa slices. Toss to combine. Plate the pasta and top generously with burrata. Serve and enjoy!