Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente, stirring occasionally so it cooks evenly.

Before draining, scoop out 1/2 cup of pasta water and set aside. Drain the pasta and return it to the pot so it doesn’t cool too much.

Heat 3 tbsp olive oil in a large wide skillet over medium-high heat until shimmering. Keep it hot so the garlic browns quickly without burning.

Add the thinly sliced garlic and red pepper flakes to the skillet. Stir and cook for 60–90 seconds until golden and fragrant, watching closely so it doesn’t burn.

Add all the cherry tomatoes in a single layer to the skillet. Let them sit undisturbed for 2 minutes until the bottoms begin to char and blister.

Season the tomatoes with sugar, salt, and black pepper. Toss gently and continue cooking for 6–8 minutes, pressing lightly on the tomatoes with the back of a spoon until they burst and release their juices.

Add the unsalted butter and stir until melted. Toss in the torn basil so it wilts into the jammy tomato sauce.

Add the drained pasta directly into the skillet. Pour in the reserved pasta water a splash at a time, tossing constantly until the pasta is coated and the sauce looks glossy.

Cook for 1–2 minutes more until everything is glossy and cohesive. Keep tossing so the sauce clings to the ridges of the pasta.

Remove the pan from heat and tear the burrata balls. Nestle the burrata directly on top of the pasta in large, generous pieces without stirring yet.

Drizzle generously with extra virgin olive oil and add flaky sea salt and freshly cracked black pepper. Garnish with extra basil leaves, then serve immediately while the burrata is soft and melts at the table.