1. Warm the olive oil in a large skillet over medium-low heat.

2. Add the minced garlic, dried basil, and crushed red pepper flakes. Cook for about 1–2 minutes until fragrant, stirring frequently so the garlic does not burn.

3. Add the cherry tomatoes along with a pinch of salt and black pepper. Stir to coat the tomatoes in the oil.

4. Cook the tomatoes for 20–25 minutes, stirring occasionally, until they soften and begin to burst, creating a light sauce. Adjust the heat if necessary so they gently cook without burning.

5. While the tomatoes cook, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until tender.

6. Drain the pasta and immediately add it to the skillet with the burst tomatoes. Toss well so the pasta is coated in the sauce.

7. Turn off the heat and stir in the chopped fresh basil.

8. Add the burrata cheese in pieces or place it whole on top and gently mix as much or as little as you prefer.

9. Taste and adjust seasoning with additional salt and pepper if needed. Serve topped with grated parmesan and extra basil.