Begin by bringing a large pot of salted water to a vigorous boil over high heat. Once boiling, add 12 ounces of tortiglioni pasta and cook according to the package instructions until al dente, approximately 10-12 minutes. Drain the pasta in a colander and set aside to keep warm.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Swirl the oil in the pan until it glistens, then add 2 teaspoons of minced garlic. Sauté for about 30 seconds or until fragrant.

Once the garlic is fragrant, add 1 cup of halved cherry tomatoes to the skillet. Cook for about 2-3 minutes, stirring occasionally, until they soften.

Stir in 1 cup of fresh spinach, along with 1 teaspoon of salt and 1 teaspoon of pepper. Cook for an additional 1-2 minutes, allowing the spinach to wilt down.

Pour in 1 cup of heavy cream and gently bring the heat to a simmer. Allow to bubble quietly for about 2-3 minutes, stirring occasionally.

Add the cooked tortiglioni pasta to the skillet, tossing gently to coat. Let the pasta soak up all the flavors for about 1 minute.

Carefully fold in 8 ounces of burrata cheese and 2 tablespoons of grated Parmesan until the burrata begins to burst. Remove from heat.

Finally, sprinkle freshly chopped basil over the creamy mixture and serve immediately while hot.