Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta according to the package directions for al denté.

Before draining the pasta, reserve 1/2 cup of pasta water. Set aside for the sauce.

Split the burrata open. Reserve the creamy filling for topping and tear the remaining mozzarella into a few pieces.

Heat a large skillet to medium-high. Add olive oil and saute the garlic, crushed red pepper and fennel seed. Cook until fragrant.

Then, add the tomatoes with a pinch of coarse salt. Let the tomatoes to cook until they start to blistered and split, allowing the juices to release into the pan. If needed, reduce heat to prevent burning.

When pasta is ready, add it to the skillet with the tomatoes along with about 1/4 cup of pasta water. Stir to coat.

Stir the torn mozzarella and basil into the skillet.

To serve, divide the pasta between bowls and top with reserved burrata cream.