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Preheat oven to 400 degrees.
Place the olive oil in a large oven-proof skillet over medium heat. (Cast iron)
Add the garlic and red pepper flakes. Saute, stirring with a wooden spoon occasionally for about 5 minutes.
Add the tomatoes to the skillet and saute for another 5-10 minutes. Transfer the skillet to the oven and let roast for about 15 more minutes until tomatoes have burst.
Meanwhile, bring a large pot of water to a boil.
Add the pasta once boiling and cook until al dente (about 7 minutes).
Once the tomatoes are done if they are all brunt and gook stuck to pan, remove tomatoes, clean pan and put back with fresh olive oil. Smash everythin good!!
Don’t drain the pasta, reserve the pasta water. add pasta water to skillet with that tomatoes and smoosh to make a sauce. Then add pasta, mix add salt if needed.
Transfer to a serving bowl or platter, top with pieces of the burrata and basil/pesto.