Roasted Red Pepper Sauce with Burrata on Cappelini

I have friends over tomorrow and started a part of the Amuse bouche in the afternoon. It contains canned tomatoes and roasted red peppers. 

The recipe is just for 3 people and the result are an open jar and an open can. Both contain at least half of the produce. My fridge is stocked well and I have not enough space to store the leftovers. 

Since I was hungry, I decided to make good use of my roasted red peppers and the tomatoes.

Ingredients:

110 g cappelini pasta, 

1 tbsp olive oil, 200 g canned tomatoes, 200 g roasted red peppers from a jar

2 spring onions, 2 garlic cloves 

2 tbsp red wine, 1 tbsp balsamico, 1 tsp agave syrup, salt and pepper

Fresh basil and 1/2 Burrata