Cook the pasta according to the package.

Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic and cook until fragrant, about 3 minutes.

Increase heat to medium and add tomatoes. Cook, stirring occasionally, until at least half the tomatoes break down and become jammy, about 12-15 minutes. Season with salt and pepper.

Reduce heat to medium-low and stir in heavy cream. (Note: if you prefer a creamier, saucier pasta sauce, feel free to add an additional ¼ cup heavy cream.)

Transfer the drained pasta to the skillet with tomato sauce and toss continuously until the sauce is thickened and glossy, about 2 minutes. Stir in fresh tarragon and basil, reserving some for garnish.

Break burrata balls into pieces and place them over pasta. Remove skillet from heat and garnish with reserved herbs and a fresh pepper.