Bring a large pot of salted water to a rolling boil over high heat. Add the bucatini pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Reserve a cup of pasta water, then drain the pasta and toss it with a splash of extra-virgin olive oil to prevent sticking while you prepare the sauce.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the sliced garlic and sauté for about 1 minute, stirring constantly until fragrant and lightly golden. Be careful not to let the garlic burn.

Incorporate half of the halved cherry tomatoes into the skillet with the garlic, along with capers, lemon zest, balsamic vinegar, sea salt, and red pepper flakes. Cook this mixture for about 8 minutes, stirring occasionally.

Stir in the remaining cherry tomatoes and cook for an additional 2-4 minutes, allowing them to soften slightly and burst.

Add the drained bucatini to the skillet with the sauce and gently toss everything together. Allow the mixture to heat for 1-2 minutes, adding a splash of reserved pasta water if necessary.

Remove the skillet from heat and stir in the fresh basil leaves and grated Pecorino cheese, if using. Taste and adjust seasoning.