Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve 1 cup of pasta water and drain.
In a large skillet, heat oil over medium heat. Add garlic and cook for about 3 minutes, until fragrant.
Add tomato paste and cook, stirring constantly, for about 1 minute.
Add cherry tomatoes, red pepper flakes, sugar, and salt. Cook for about 5-10 minutes, stirring occasionally, until the cherry tomatoes start to burst and release their juices.
Use a spoon or spatula to gently smush the cherry tomatoes, helping to create a sauce.
Add the cooked pasta to the skillet, tossing to combine with the tomato sauce.
Add Parmesan cheese and mix until the pasta is well coated and the sauce has thickened. If desired, add some reserved pasta water to achieve a thinner sauce consistency.
Serve hot, topped with creamy Buratta cheese if you’re feeling extra cheesy!