Heat the olive oil in a large skillet over medium-low heat. Once it’s hot, add the tomatoes a sprinkle the kosher salt, Italian seasoning and red pepper flakes on top. Carefully shake the pan to toss the tomatoes in the olive oil and seasoning. Add the minced garlic and cook for another minute.

Cover the tomatoes and cook on medium-low heat until the tomatoes burst, about 15 minutes. Stop to shake the pan and check on the tomatoes every 5 minutes. Increase the heat as needed to cook the tomatoes and give them a slight char on some of the sides.

While the tomatoes cook, bring a pot of salted water to a boil and cook the pasta according to the package directions. When the pasta is done, reserve 1/2 cup of pasta cooking water then drain the remaining water.

With the heat on low, add the cooked pasta to the tomatoes with the pesto and toss to coat the pasta completely in the sauce. We used tongs to pull and twist the pasta until the sauce covers it all. Add up to 1/2 cup of reserved pasta water as needed to thin the sauce.

Turn off the heat and stir in the fresh chopped basil. Serve the pasta with large balls of burrata or cut the burrata into smaller pieces and serve them on top or stir them into the pasta.