Position a rack in the center of the oven and preheat the oven to 425ºF. Heat a large pot of boiling water for the pasta.

Tomatoes: Add the cherry tomatoes to a baking dish along with the garlic cloves, drizzle with olive oil, and sprinkle generously with salt and pepper. Toss the tomatoes until they are evenly coated with the olive oil. Roast for 8-12 minutes or until the tomatoes start to wrinkle and blister a bit. Season the water for the pasta generously, cook the pasta according to package directions while the tomatoes roast, and drain. Remove the tray from the oven, let cool a bit.

Garlic breadcrumbs: When cool enough to handle, remove the skin from the garlic and mince the garlic finely. Place a skillet over medium heat. Add the minced garlic and the last tablespoon of olive oil. Push the garlic around the pan for 15 seconds, so the flavors infuse into the oil. Add the breadcrumbs and push them around to coat evenly with the olive oil. Let the breadcrumbs toast for 4-5 minutes or until they become a light golden brown color, season with a pinch of salt. If the breadcrumbs and garlic start browning too quickly just lower the heat. Remove the skillet from heat, add the chopped parsley and stir.

Assemble: Add the drained pasta to a large serving dish. Add just the juices from the roasted tomatoes and toss so the pasta is coated evenly, season with additional salt and pepper as desired. Top with the roasted tomatoes, and basil. Add the breadcrumbs to individual portions or if serving family style, right before serving. A wedge of burrata goes on top of each serving. Enjoy!