Bring a large pot of water to a boil over high heat.
While water comes to a boil, score an “X” on the bottom of the tomatoes with a paring knife. Prepare a large bowl with an ice bath.
When water is at a full boil, add tomatoes. Boil for 30 seconds, or until the skins of the tomatoes just start to peel away from the flesh.
Immediately remove the tomatoes to the ice bath. Once tomatoes have been shocked in the ice water, peel skins off the tomatoes and remove the cores.
Chop tomatoes into large pieces. The size doesn’t matter too much as they will break down when we cook them.
In a large skillet, add olive and heat until hot. Add in garlic and cook until slightly golden.
Add in anchovies and melt them into the oil. Add in all of the chopped tomatoes.
Season with a touch of salt and pepper. Cook the tomatoes down, breaking up the tomatoes with a wooden spoon as it cooks, for about 45 minutes. You are looking for the tomatoes to be broken down into a nice thick sauce. Season to taste with salt and pepper.
When tomato sauce is close to being finished, bring a large pot of water to a boil over high heat. Heavily season with salt and pepper.
Drop pasta in water and cook until al dente.
Add pasta to the skillet with the tomato sauce. Add in a ladle full of pasta water and toss. Add in cheese and toss again. Add in more pasta water as needed to create a nice cohesive sauce. Drizzle in a bit of olive oil and season with salt and pepper.
Just before serving add in basil to wilt slightly.
Serve pasta topped with more fresh basil, burrata, olive oil and freshly ground black pepper.