Boil the pasta

• Bring a large pot of water to a boil and salt it generously.
• Cook the pasta until al dente.

Make the tomato base

• Heat the olive oil in a pan and gently fry the sliced garlic until fragrant.
• Add the halved cherry tomatoes, season with salt and pepper and cook until they soften and release their juices.

Combine

• Drain the pasta, keeping a little cooking water.
• Toss the pasta into the pan with the tomatoes, adding a splash of pasta water to make it glossy.
• Tear the burrata over the pasta and fold it in so it turns creamy.

Serve

• Plate the pasta and top with fresh basil leaves and a drizzle of olive oil.
• Serve immediately while the burrata is melting.