Preheat your oven to 300°F (150°C). In a baking dish, toss halved grape tomatoes with a drizzle of extra virgin olive oil, crushed coriander, and a sprinkle of sea salt. Place them in the oven and roast for about 90 minutes, until they become caramelized and burst with flavor.

While the tomatoes are roasting, bring a large pot of salted water to a boil over high heat. Add the radiatori pasta and cook according to package instructions until al dente. Once cooked, strain and rinse under cold water to cool completely.

In a mason jar, combine a splash of extra virgin olive oil and aged balsamic vinegar, along with a pinch of salt and pepper. Secure the lid and shake vigorously for about 30 seconds until well emulsified.

In a large mixing bowl, combine the cooled pasta with the roasted tomatoes, sliced prosciutto, fresh basil, and grated Parmigiano. Drizzle the prepared dressing over and toss gently.

To serve, plate generous portions topped with pieces of creamy burrata, a dollop of basil pesto, and a sprinkle of chopped pistachios.