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In a bowl, lightly press the tomatoes until they burst slightly.
Rinse your pasta after boiling and leave it slightly warm. Toss the tomato confit to 'reactivate' it.
Preheat oven to 450 F and bake prosciutto on a parchment-lined baking sheet until curled up and golden brown. Let cool and crumble into shards.
Slice peaches into pieces and lightly grill them.
Mix all the ingredients together with the pasta, adjust for salt and pepper, and top with burrata.
For the dressing, combine calabrian chili paste, tomato confit oil, salt, and plenty of pepper.
For the tomato confit, bake cherry/grape tomatoes with garlic, basil, shallots, calabrian chili paste, balsamic vinegar, and olive oil until soft and wrinkly. Discard basil, squeeze out garlic, and let cool before using.