Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium-low heat. Add the sliced garlic and sauté for about 1 minute until fragrant and golden.

Toss in half of the cherry tomatoes, capers, lemon zest, balsamic vinegar, sea salt, and red pepper flakes. Cook for 8 minutes, stirring occasionally.

Add the remaining cherry tomatoes to the skillet and cook for an additional 2-4 minutes, until they begin to burst.

Add the cooked bucatini pasta to the skillet. Toss everything together and heat for 1-2 minutes, adding reserved pasta water if necessary.

Remove from heat and fold in the fresh basil leaves and Pecorino cheese. Adjust seasoning before serving.