Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil.
Heat 1 tablespoon olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes.
Stir in the crushed tomatoes and cream and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper.
Toss the pasta with the roasted tomatoes and sauce until evenly coated.
Divide the pasta between plates and top with arugula, half of a burrata ball, and basil.