Cherry Tomato Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve ½ cup pasta water, then drain.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant.

Add half the cherry tomatoes and cook for 8 to 12 minutes, stirring occasionally, until the tomatoes burst and become jammy.

Add the remaining cherry tomatoes, capers, lemon zest, balsamic vinegar, salt, red pepper flakes, and several grinds of black pepper. Cook for 2 to 3 minutes, until the second batch of tomatoes just start to burst but are still plump.

Add the cooked pasta and toss with the tomato mixture. If the pasta seems dry, add a splash of the reserved pasta water. Remove from heat and stir in the basil.

Serve with the pecorino cheese and a drizzle of olive oil, if desired.