1.      Bring a large pot of water to a boil; cook pasta according to package directions. Reserve pasta water for later.

2.      In a skillet sauté shallot with 2 tablespoons olive oil for several minutes on medium heat.

3.      Stir in cherry tomatoes, salt, and pepper to taste and sauté for five minutes.

4.      Add 1½ cups hot pasta water and keep cooking over high heat for 10 more minutes until water is almost evaporated.

5.      Drain pasta and toss with cherry tomato sauce over high heat.

6.      Turn off heat, fold in cheeses, basil and remaining olive oil. Top with a dollop of burrata cheese.