Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the halved cherry tomatoes, salt, and pepper. Cook for about 5-7 minutes until the tomatoes are soft and start to burst.

Stir in the torn basil and mix well.

Add the drained pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

Plate the pasta and top each serving with a generous piece of burrata cheese. Drizzle with balsamic glaze and serve immediately.