Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

In a large skillet over medium heat, add the olive oil. Once hot, add the halved cherry tomatoes and cook for about 5-7 minutes, stirring occasionally, until the tomatoes burst and release their juices.

Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for an additional 1-2 minutes until the garlic is fragrant.

Add the cooked pasta to the skillet with the tomatoes. Toss to combine, adding reserved pasta water a little at a time until the desired sauce consistency is reached. Season with salt and pepper to taste.

Remove the skillet from heat and gently tear the burrata cheese into pieces, placing it on top of the pasta. Allow it to melt slightly from the heat of the pasta.

Garnish with fresh basil leaves and serve with grated Parmesan cheese on the side.