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 minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the cherry tomatoes and red pepper flakes (if using) to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are softened and start to burst.

Pour in the heavy cream, salt, and black pepper. Stir to combine and let it simmer for 3-4 minutes until slightly thickened.

Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Tear the burrata cheese into pieces and gently fold it into the pasta, allowing it to melt slightly into the sauce.

Remove from heat and stir in the fresh basil and grated Parmesan cheese. Serve immediately.