In a large skillet set over medium heat, add 2 tablespoons olive oil. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and stir in the lemon zest. Slide bread crumbs onto a plate. Wipe the skillet clean.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.

Meanwhile, place the same skillet used for the bread over high heat and add the remaining olive oil. When the oil shimmers, add the tomatoes, garlic, thyme, and oregano, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the wine, cook 1 minute.

Add the pasta and a splash of the pasta cooking water to the skillet, tossing to combine. Remove from the heat and add the Manchego cheese and basil, toss to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.

Divide the pasta among bowls and top with burrata and bread crumbs. Serve immediately.