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Bring a large pot of generously salted water to a boil.
Place the parmesan and basil in a food processor and pulse until finely chopped and combined. Transfer to a bowl and set aside in the refrigerator.
In a large pan over medium high heat, heat the olive oil and add the onions. Cook, stirring often, for 4-6 mins until the onions are starting to soften, then add the tomatoes, garlic, salt, red pepper flakes, and oregano. Cook, stirring, for 5-7 mins until the tomatoes are soft and almost broken down, then remove from the heat.
Boil the pasta until before it’s al dente (3 mins less than package directions), then reserve 1 cup of pasta water, and drain the pasta.
Transfer the tomato mixture to a blender and add the burrata and ¼ cup pasta water. Blend until smooth and combined, then return the mixture to the pan.
Add the pasta to the pan and cook over medium heat, tossing the pasta in the sauce until it reaches your desired tenderness (3-4 more mins). Add more pasta water as needed to thin out the sauce (I added ¼ cup more).
Serve with the basil-parmesan on top and enjoy!