1 jar (24 ounces) farm to fork® marinara sauce with fresh garlic
8 ounces burrata cheese, cut into bite-size pieces
½ cup loosely packed fresh basil, torn
Preheat oven to 350°F. Combine oil and garlic in small bowl. Cook pasta in salted water 1 min. less than directed on package; drain and return to pot.
Cut tomatoes into 5 clusters, leaving stems and vines intact; place on rimmed baking sheet. Drizzle with garlic-oil mixture and season with salt and pepper. Bake 18-20 min. or until tomatoes begin to blister and garlic is lightly browned.
Add sauce to pot with hot pasta; toss constantly 1-2 min. or until well coated. Add cheese and basil; gently combine. Divide pasta mixture among serving plates. Place a cluster of roasted tomatoes on top of each serving. Drizzle with any remaining oil or tomato liquid from baking sheet.