1
Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil.
2
Heat 1 tablespoon olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes.
3
Stir in the crushed tomatoes and cream and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper.
4
Toss the pasta with the roasted tomatoes and sauce until evenly coated.
5
Divide the pasta between plates and top with arugula, half of a burrata ball, and basil.