Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes, minced garlic, basil paste,  salt, and Italian seasoning. Sauté for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Transfer the tomato mixture to a blender. Add the two burrata balls and blend until smooth and creamy. Adjust seasoning with additional salt, if needed. If the sauce is too thick, add a splash of the reserved pasta water and blend again until it reaches your desired consistency.

Return the cooked pasta to the skillet (or a large mixing bowl). Pour the creamy burrata-tomato sauce over the pasta and toss to coat evenly. Heat gently over low heat, if necessary, to warm through.

Plate the pasta and garnish with fresh basil leaves and grated Parmesan cheese, if desired. Serve immediately.