Add the olive oil, garlic, and diced onion to a medium frying pan on medium heat. Sautee the onion for 10 minutes or until is translucent .
Once the onion is translucent add the tomatoes cut it in half, the salt, and give a good stir. Cook the tomatoes on medium heat until are starting to get soft, make sure to stir from time to time. Then crush them once are soft with a wooden spoon to create a sauce.
Bring the water to boil, in a medium pot and add the salt and the pasta. Stir and cook the pasta al dente or according to the package instructions. Stir from time to time and once ready reserve some pasta water.
While the pasta is cooking add the passata and the basil to the frying pan, give a good stir and cook it for 8 minutes. Remember to stir the sauce every now and then. Cut the burrata roughly, no need to be super precise as it will dissolve quickly.
Turn off the heat once the sauce is ready and stir the burrata back into the frying pan. Combine the sauce until it has dissolved and it has a pink color.
Add the drained pasta and add the water pasta into the sauce in the frying pan on medium heat. Stir and cook until it creates a nice and creamy sauce. Serve immediately with some grated Parmigiano Reggiano cheese.