Boil salted water, cook pasta until al dente. Reserve 1 cup pasta water, then strain pasta and set aside.
Heat a skillet, add 1.5 tbsp olive oil. Sauté onion with 1/4 tsp salt for 2-3 minutes.
Add garlic and cherry tomatoes, season with 1/4 tsp salt. Sauté for an additional 4-5 minutes.
Deglaze with sauvignon blanc, add tomato paste and 1/2 cup pasta water. Whisk and cook for 1 minute.
Add summer squash and zucchini, drizzle remaining olive oil. Season with 1/2 tsp salt, sauté for 4-6 minutes, tossing occasionally.
Toss squash with other vegetables, add pepper and red pepper flakes.
Add cooked pasta, remaining pasta water, toss and let warm for 2-3 minutes.
Remove from heat, top with basil, mint, burrata. Drizzle with balsamic glaze and olive oil.
Serve with cracked pepper.