Start by bringing a large pot of salted water to a boil. Add your pasta, cooking according to the package instructions until it reaches al dente perfection. Save a cup of pasta water, then drain and set aside.

While the pasta cooks, preheat your oven to 180°C (350°F). Spread the halved cherry tomatoes on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake for about 15-20 minutes, or until the tomatoes are blistered and juicy.

In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant (be careful not to burn it!).

In the pan with the sautéed garlic, add the roasted cherry tomatoes and the drained pasta. Toss everything together gently, adding a splash of reserved pasta water to create a lovely sauce. Stir until combined.

Serve the pasta immediately. Tear the burrata and place it on top; let it melt slightly into the pasta for a creamy finish. Garnish with fresh basil leaves for that pop of color and flavor.