1. 1. Bring a large pot of salted water to a boil. Add Farfalle and cook until al dente, about 10-12 minutes.

2. 2. While the pasta is cooking, slice the garlic thinly and chop the fresh oregano. Cut the tomatoes into small pieces.

3. 3. In a large pan, heat olive oil over medium heat. Add sliced garlic and cook until fragrant, about 1 minute.

4. 4. Add chopped tomatoes to the pan and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the tomatoes start to break down and form a sauce.

5. 5. Drain the pasta and reserve about 1 cup of pasta water.

6. 6. Add the cooked pasta to the tomato sauce and toss together until the pasta is coated in the sauce. If needed, add some reserved pasta water to loosen up the sauce.

7. 7. Tear the Burrata into pieces and add it to the pan with the pasta. Toss everything together until Burrata is melted and creamy.

8. 8. Sprinkle chopped fresh oregano over the top of the pasta and serve immediately.