Step 1

Bring a large pot of water to a rolling boil.

Step 2

Add in a good handful of salt. Add pasta. Cook al dente or until pasta is slightly undercooked.

Step 3

Using tongs remove pasta from water into a colander. Reserve cooking liquid.

Step 4

While pasta is cooking, add garlic and olive oil to a very large skillet and stir to keep from sticking.

Step 5

Turn the medium heat and cook until garlic becomes soft, about two minutes.

Step 6

Turn the heat to a medium-high and add tomatoes and salt to the pan. Cook two minutes.

Step 7

Add 1/2 cup of starchy cooking liquid leftover from pasta. Bring the mixture to a boil and reduce to a simmer for five minutes — the tomatoes should be starting to burst. If they haven’t gently push on them using the back of a wooden spoon. You only want about half to burst.

Step 8

Add pasta, cook another two minutes.

Step 9

Turn the heat off, add basil and parmesan cheese.

Step 10

Toss to coat.

Step 11

If needed add more starchy pasta water.

Step 12

Season to taste with salt and pepper and a squeeze of lemon.

Step 13

Serve with extra grated parmesan cheese.