With the blade of a large knife flat on it, crush the garlic clove by pressing your heel - no need to peel it.

Bring a big pot of salted water to a boil - about two liters (half a gallon) and one tablespoon of salt.

Heat a couple of tablespoons of extra virgin olive oil in a large pan, add the garlic clove and brown it for a couple of minutes.

Meanwhile, cut the cherry tomatoes in two.

Remove the garlic, add the tomatoes, sprinkle with a pinch of salt, cover, and cook until mashed and juicy - ten to fifteen minutes over medium/low heat.

Add a few fresh basil leaves cut with your hands to the tomatoes.

Cook the pasta according to the package directions.

Cut the burrata into small pieces.

Drain the pasta and add it to the pan. Add the cheese and the remaining basil as well. Turn on the heat to high, and mix until well amalgamated and the cheese has almost melted. Don't overcook!