Preheat your oven to 400°F (200°C). In a mixing bowl, toss the halved cherry tomatoes with olive oil, salt, black pepper, and dried basil until well coated.
Spread the tomatoes out evenly on a baking sheet in a single layer. Roast for 20-25 minutes, or until the tomatoes are soft, slightly caramelized, and juicy.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to the package instructions until al dente, about 8-10 minutes.
Reserve about 1/2 cup of pasta water before draining the pasta in a colander.
Return the drained pasta to the pot or a large mixing bowl. Gently fold in the roasted tomatoes and their juices.
If the mixture seems dry, add a splash of the reserved pasta water to loosen it up and help the flavors meld together.
Transfer the pasta to serving bowls or a large platter. Tear the burrata cheese into chunks and scatter it over the warm pasta.
The residual heat will soften the cheese, creating pockets of creamy indulgence throughout the dish.
Finish with fresh basil leaves for a pop of color and fresh herbal note. Serve immediately.
