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Get your pasta cooking according to the package instructions - make sure you reserve about 60-80ml of the starchy pasta water before draining.
Meanwhile, heat the oil in your pan, then add the minced garlic and cook on medium-low heat for a minute.
Add the halved cherry tomatoes and stir them into the oil and garlic mixture. Cook for about 5 minutes until the tomatoes begin to soften.
Pour in the white wine and let it cook off in the tomato mixture for a minute or two.
Add the tomato paste and stir it into the pan - cooking for 2-3 minutes until the tomato paste has darkened in color a little.
Add the double cream and seasonings. Simmer for a couple of minutes, then add the grated Parmesan cheese and shredded basil and stir into the sauce.
Add your cooked pasta and 50ml of the starchy pasta water, adding more as needed, stirring together on low heat until you have a silky, creamy sauce.
Plate up your creamy tomato pasta and top each bowl with the burrata balls, more red chili flakes, a few basil leaves, a crack of black pepper, and a drizzle of extra virgin olive oil.