Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Before straining the pasta, set aside 1 cup of the pasta water for later. Strain the pasta and set it aside for later.

Next, heat a large skillet with sides over medium/high heat. Add 1.5 Tbsp of olive oil. When the olive oil is fragrant, add the onion to the pan and season with ¼ teaspoon of salt. Sauté for 2-3 minutes.

Add the garlic and cherry tomatoes to the skillet and season with an additional ¼ teaspoon of salt. Toss all of the ingredients together and sauté for an additional 4-5 minutes.

Deglaze the pan with the sauvignon blanc and then add the tomato paste and ½ cup of the pasta water to the skillet. Whisk the tomato paste into the liquid and let the ingredients cook down for 1 minute.

Add the summer squash and zucchini to the skillet, adding the rest of the olive oil over the top of the zucchinis. Season the squash with ½ teaspoon of the salt and sauté for 4-6 minutes, tossing with the tomato and onion mixture. Stir occasionally.

Next, toss the squash with the rest of the vegetables and sauce and season with pepper and red pepper flakes.

Add the cooked pasta to the skillet, along with the remaining pasta water and toss all of the ingredients together. Let the pasta warm in the sauce as it thickens for 2-3 minutes.

Remove the skillet from the heat. Top the pasta with the basil and mint and then place the burrata on top of the pasta. Drizzle the burrata with balsamic glaze and additional olive oil (if desired).

Serve with freshly cracked pepper.