Heat the olive oil in a large skillet over medium-low heat. Add in the minced garlic, dried basil, and crushed red pepper flakes, allowing them to cook for 1 to 2 minutes until fragrant.

Add the cherry tomatoes along with a big pinch of kosher salt and pepper. Toss them in the oil and let them cook for 20 to 25 minutes, until they begin to burst and release their juices.

Boil a pot of salted water while the tomatoes burst, and cook the pasta according to package instructions. Aim for al dente for the best texture!

Drain the pasta once cooked, and add it directly into the skillet with the tomato mixture. Toss gently to ensure every noodle is coated in the delicious sauce.

Turn off the heat and throw in the freshly chopped basil. Introduce the burrata cheese, breaking it into pieces or leaving it whole—stir as much as you’d like.

Taste your pasta and adjust the seasoning by adding more salt and pepper if desired.

Serve the pasta immediately, topped with freshly grated parmesan cheese, additional basil, and a sprinkle of red pepper flakes for added flair.