Boil heavily salted water and cook pasta according to the package.
In a saute pan, heat olive oil over high heat. Turn flame to medium-low and add smashed garlic cloves, salt, black pepper and onion powder. Stir and cook for a few minutes, until fragrant. Mix in cherry tomatoes and cook, covered, for 10 minutes.
Uncover and check to see that some of the tomatoes have begun to burst and their juices are starting to create a sauce. Add the sugar and Aleppo pepper to taste (if using) and stir to combine. Cook, covered again, for another 10 minutes. At this point, the tomatoes should have all burst and there should be a nice amount of sauce in the pan. Turn the heat to the lowest mark and allow to simmer uncovered until ready to serve with pasta.
Prepare the burrata by placing it in a bowl and cutting into the round of cheese. Allow the creamy center to spill out and roughly tear the outer mozzarella with your hands. It should all TK together. Set aside.
When the pasta is al dente, drain and add to saute pan with cherry mixture. Scoop a few large spoonfuls of starchy pasta water and add to the sauce, stirring well to combine. Spoon pasta and sauce-y tomatoes into serving dish and top with half of the burrata. Mix to allow cheese to melt. Top with remaining burrata just before serving.
(Torn leaves of fresh basil make a lovely topping, too.)
You could replace the burrata with ricotta in a pinch or, of course, sub in some fresh mozzarella instead of the creamier burrata. You could add some spice in the form of red pepper flakes or Aleppo pepper. You can do lots of things from this base. Go wild!