Bring a large pot of salted water to a rolling boil. Add linguine and cook until al dente. When pasta is done, reserve one cup of pasta water and set aside.

While linguine is cooking, heat olive oil on medium heat in a large skillet. Add cherry tomatoes and let them cook for 2 minutes, stirring frequently. Add salt, pepper, and garlic to the skillet. Cook for another 10 minutes, or until the tomatoes start to blister.

Add drained pasta to the pan and stir well. Add reserved pasta water 2 tablespoons at a time to let the sauce thicken.

After the pasta and sauce are mixed together, plate your pasta and top with a ball of fresh burrata cheese and lots of fresh basil.