Preheat oven to 210° F. Place tomatoes on a baking pan and toss with 3 tablespoons olive oil, the sugar, salt, pepper, lemon zest and thyme. Bake in the oven for 1 hour then discard thyme and set aside.
Bring a large pot of water to boil. Cook pasta according to package directions. Drain.
Meanwhile in a large skillet, sauté garlic with remaining oil, add tomatoes and pasta and toss one minute.
Top with basil, burrata cheese, pistachios and chili flakes before serving.
