Step 1

From lemon, peel 4 strips of zest and thinly slice, then squeeze 2 tablespoons juice.

Step 2

In a large skillet or Dutch oven, place spaghetti (it should lie flat on the bottom). Add garlic, onion, lemon juice, wine, oil, 4 cups water, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and boil gently, stirring frequently, 5 minutes.

Step 3

Fold in tomatoes and continue to boil gently until pasta is al dente and nearly all the liquid has been absorbed (absorption will continue), 5 to 6 minutes.

Step 4

Remove from heat and stir in parmesan until incorporated, Stir in lemon zest and parsley, then fold in basil. Serve with additional Parmesan if desired.