Cook the pasta according to package instructions until al dente. Reserve 1/2 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 start to burst.

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

Add the cooked pasta to the skillet, along with the reserved pasta water. Toss everything together until the pasta is well coated with the tomato mixture.

Remove the skillet from heat and gently tear the burrata cheese into pieces, adding it to the pasta. Toss lightly to combine.

Serve immediately, garnished with fresh basil and a drizzle of balsamic glaze if desired.