Cook the pasta in salted boiling water according to the package instructions until al dente.

While the pasta is cooking, halve the cherry tomatoes and set aside.

Slice the garlic cloves thinly.

Heat the olive oil in a large skillet over medium heat.

Add the garlic slices to the skillet and sauté until golden and fragrant.

Add the cherry tomatoes to the skillet, sprinkle with salt, and cook until they start to soften and release their juices.

Cut the cooked octopus into bite-sized pieces.

Drain the pasta and add it to the skillet with the tomatoes and garlic.

Toss the pasta to coat it well with the garlic, oil, and tomato mixture.

Fold in the octopus pieces and heat through gently.

Transfer the pasta to serving plates and place chunks of burrata on top of each portion.

Garnish with fresh basil leaves and season with freshly cracked black pepper.

Serve immediately.