1/4 c olive oil
3 cloves garlic, mince
Red pepper flakes
2 Pints cherry tomatoes, Halved
Salt & pepper
4 TBSP minced basil
1 tsp balsamic vinegar
1 lb pasta
10 oz Burrata, diced
In a 12 inch skillet, heat the olive oil until lightly smoking over medium heat, then drop in the garlic and pepper flakes if using. Cook until fragrant, about 30 seconds. Add the tomatoes, season with salt and pepper.
Remove from the heat, stir in the chopped basil and the balsamic vinegar, then set aside.
Cook the pasta in a large pot of lightly salted boiling water and cook according to package. Drain and add to the tomato mixture, toss to mix well. Stir in burrata and serve.