1. Preheat your oven to 220°C and line a baking tray with parchment paper.
  2. Place the capsicum, cut side down on the tray along with the tomatoes. Drizzle with olive oil and season with most of the salt flakes.
  3. Cut off the top of the bulb of garlic, just so that the tops of the cloves are exposed. Place it on a small sheet of aluminium foil, drizzle with olive oil and season with the remaining salt flakes. Wrap alfoil around the garlic and place on the baking tray.
  4. Bake for 25-30 minutes until the capsicum skin is lightly charred. Remove from the oven and allow to cool until you can touch the vegetables.
  5. Peel off any capsicum skin that comes away easily, then remove the core and the seeds. If the tomatoes are stemmed, remove the stems. Transfer the capsicum and tomatoes to a blender.
  6. Unwrap the garlic bulb, then use your fingers to squeeze it to release the softened roasted garlic cloves. Place these into the blender. Add the mascarpone and optional gochujang, then blend until it’s a smooth, creamy sauce. Season with additional salt if needed, then set aside.
  7. Into a pot of boiling salted water, cook pasta as per packet directions. Move the spaghetti around and agitate constantly for the first minute or two of cooking to keep it from sticking together, then continue to stir occasionally as it cooks through.
  8. When the spaghetti is al dente, drain immediately, reserving some of the pasta water. Add the spaghetti back into the empty pot, then add the roasted tomato sauce. Stir well to combine, adding a few spoons of water to loosen it as needed.
  9. Divide into serving bowls, then top with a portion of the burrata. Add the chilli oil if desired.
  10. Serve and enjoy with family and friends!

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