Cook the pasta in salted boiling water until al dente.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add minced garlic and halved cherry tomatoes to the skillet.
Cook until tomatoes soften and release juices, about 5-7 minutes.
Season with salt and pepper, and stir in torn basil leaves.
Drain the pasta and add it directly to the skillet with the tomato sauce.
Remove from heat and gently fold in the burrata, breaking it into pieces.
Serve immediately, garnished with more fresh basil if desired.
