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Heat a frying pan over medium heat. Melt 1 tablespoon of butter.
Cut 2 cups (300 g) of cherry tomatoes in half and add them to the pan. Add 2 peeled garlic cloves, 1 sprig of fresh thyme (or ½ teaspoon of dried thyme), and ½ teaspoon each of salt and black pepper. Cook for 5-7 minutes, stirring occasionally.
Meanwhile, fill a large pot with water, add salt, and bring to a boil. Cook 8.8 oz (250 g) of pasta according to the package instructions. When the pasta is ready, drain it, reserving one ladle of pasta water in case the sauce needs thinning later on.
Transfer the cooked tomatoes and garlic to a blender. Add one tablespoon of butter, 2-3 fresh basil leaves, 1 teaspoon of Calabrian chili paste (or ½ a crushed Calabrian pepper), and 8 oz (225 g) of fresh burrata. Blend until smooth.
Transfer the sauce to the same pan, add the pasta, and toss gently. If the sauce seems too thick, add some pasta water.
Garnish with grated Parmesan cheese, fresh basil leaves, serve immediately and enjoy!