In a large pot of boiling salted water, add 12 ounces of bucatini pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with extra-virgin olive oil.

In a deep skillet, heat 3 tablespoons of extra-virgin olive oil over medium-low heat. Add 4 sliced garlic cloves and let sizzle until fragrant, about 1 minute.

Add 1 cup of halved cherry tomatoes, 2 tablespoons of capers, the zest of half a lemon, and 2 tablespoons of balsamic vinegar to the skillet. Season with sea salt and red pepper flakes. Cook for about 8 minutes until tomatoes soften.

Add the remaining 1 cup of halved cherry tomatoes. Cook for an additional 2 to 4 minutes until these start to burst, creating a chunky texture.

Reduce heat and add the drained bucatini pasta. Toss to coat in the sauce. Heat for 1 to 2 minutes to meld flavors.

Remove from heat and stir in basil leaves and 1/2 cup of grated cheese. Adjust seasoning if necessary. Serve immediately, garnished with more basil and cheese.