Bring a large pot of salted water to a rolling boil. Add bucatini pasta and cook until al dente, about 9-11 minutes. Drain, reserving a cup of pasta water, and toss with extra-virgin olive oil.

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

Stir in half of the cherry tomatoes, capers, lemon zest, balsamic vinegar, sea salt, and red pepper flakes. Cook for approximately 8 minutes until tomatoes soften.

Incorporate the remaining cherry tomatoes and cook for another 2 to 4 minutes until they start to burst.

Add the drained bucatini pasta, toss everything together gently and heat for 1 to 2 minutes. Add reserved pasta water if sauce is too thick.

Remove from heat and fold in fresh basil leaves and pecorino cheese. Taste and adjust seasoning as desired.