Cut the cherry tomatoes in half.

Pour EVOO into the pan, and crush two cloves of garlic into the pan.

Before the oil gets too hot, add a little bit of water to the pan so that the garlic doesn't burn.

Stir everything together with your spoon and wait 10 seconds.

Add the cherry tomatoes to the pan.

Wait until the juice comes out of the cherry tomatoes. Gently press your wooden spoon to the top of the cherry tomatoes and help the juice come out.

Add salt and pepper, but not too much, as the pecorino will be salty. Be generous with the pepper.

Pour the ingredients from the pan into a blender, add a little bit of EVOO, and blend it gently for 10 seconds.

Add the blended sauce back into the pan.

Boil the pasta and add a mug of pasta water into the sauce.

Start boiling water in a large pot and add 1 tablespoon of rock salt.

Once the water is boiling, add the spaghetti and use the wooden spoon to push the spaghetti in. Follow the cooking instructions on the package.

Stir the pasta every 2-3 minutes.

After the pasta is cooked, take the pasta out of the pot, but be sure to keep about 1-2 mugs of pasta water for the sauce.

Add the pasta to the sauce in the pan and mix everything together.

Pour another mug of pasta water into the pan and stir the sauce so that it is fully mixed.

Toss the sauce and pasta together. When you toss the pasta, it will move and absorb the sauce at the same time.

The final touch is to break it apart and add some extra fresh basil into the pan. Then, toss everything together again.

Add some pecorino cheese on top before the burrata. Cut the burrata open and mix everything together.