Heat the olive oil in a large frying pan and, when warm, add the garlic and chilli. Cook for 3-4 minutes, stirring often, over a low-medium heat – don’t colour the garlic.
Add the tomatoes with some salt, turn the heat to medium-high, then cook, stirring frequently, for 6-7 minutes until the tomatoes are beginning to split and break down. Taste the sauce and add lemon if needed.
Meanwhile cook the pasta in plenty of salted, boiling water according to packet instructions until al dente. Drain, then add to the tomato pan and toss until until well coated.
Tear the burrata on top of the pasta, briefly stir, then divide between bowls, scatter with plenty of basil leaves and serve immediately.