Start by preheating your oven to 400°F (200°C). You want those tomatoes to burst nicely. In a baking dish, combine the halved tomatoes, minced garlic, capers, and half of the olive oil. Season with salt, pepper, and crushed red pepper flakes. Toss everything together so the tomatoes are well-coated. Roast in the oven for about 20-25 minutes, or until the tomatoes are soft and starting to caramelize.

While the tomatoes are roasting, bring a pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve about a cup of pasta cooking water, then drain the pasta and set aside.

Once the tomatoes are done roasting, remove them from the oven and combine them with the drained pasta in a large bowl. Add the remaining olive oil, lemon zest, and freshly chopped basil. Toss gently, ensuring the pasta is coated and the tomatoes are integrated throughout.

Now comes the fun part. Tear the burrata into pieces and gently fold it into the pasta mixture. Ensure every bite gets some of that creamy goodness. If it seems too dry, add some reserved pasta water a bit at a time until you find the perfect consistency.

Plate the pasta, sprinkle with grated Parmesan cheese, additional basil leaves, and a few extra red pepper flakes for a spicy kick. Enjoy!