Cut the tomatoes in a half and season them with salt, oil and basil. Bake a half of them in the oven at 220°C for 6 - 7 minutes. As soon as they’re cooked, sieve them to obtain their pulp without smashing the seeds. Roast the remaining tomatoes on a hot grill and set aside. Blanch the basil in salty water. After draining it, let it cool in water and ice; wring it out and blend it with a drizzle of olive oil and sieve it. Use the heart of the burrata, blend it and sieve it to obtain a cream. As soon as the three sauces are ready, pour them in a kitchen syringe. Shell and remove the prawns’ intestines; season them with salt, pepper and oil. Let the pasta and green beans cook together in abundant salty water. Drain them in a pan and season with oil. Put the green beans inside the penne and lay them in a dish, together with prawns. With the help of the kitchen syringe, decorate the dish and finish it with basil, olive oil and salt.