Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and halve tomatoes lengthwise; cut crosswise into ¼-inch-thick half-moons.

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

While pasta cooks, in a small bowl, combine panko, 1 TBSP olive oil, ½ tsp salt, and pepper (2 TBSP olive oil and 1 tsp salt for 4).

Adjust oven rack to top position; heat broiler to high.

Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add tomatoes and a pinch of salt. Cook, stirring occasionally, until starting to soften, 2-4 minutes.

Stir in pesto, crème fraîche, drained cavatappi, ¼ cup reserved pasta cooking water, and 1 TBSP butter (½ cup reserved pasta cooking water and 2 TBSP butter for 4 servings). Cook, stirring, until coated, 1-2 minutes. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.)

Taste and season with salt and pepper if desired. TIP: If your pan isn't ovenproof, transfer pasta mixture to a baking dish now.

Evenly top pasta with panko mixture. Tear burrata into bite-size pieces and arrange on top of pasta.

Broil on top rack until panko is golden brown and cheese melts, 2-4 minutes. (TIP: Watch carefully to avoid burning!)

Divide pasta between shallow bowls and serve.