Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

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

Stir in the minced garlic, red pepper flakes (if using), salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.

Add the cooked pasta to the skillet with the burst tomatoes. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.

Remove the skillet from heat and gently fold in the burrata cheese, allowing it to melt slightly into the pasta.

Serve immediately, garnished with fresh basil and drizzled with balsamic glaze if desired.