1. Have ready a large pot of salted boiling water for the pasta and a colander over the sink. 
  2. Place a large sauté pan over medium high heat and add the olive oil. Stir the lemon zest into the oil and cook for one minute (this draws out the flavour into the oil). Add the garlic and cook one minute more.
  3. Add the tomatoes all at once to the pan and immediately after drop the pasta into the boiling water (it only takes 3 to 6 minutes to cook). Stir the tomatoes gently, so they soften but do not turn mushy. Add a few ladles full of water from the pasta pot and increase the pan heat to high. Drain the pasta well and add this to the sauté pan, stirring to coat. 
  4. Stir the parsley and basil into the pasta and season to taste. Serve immediately topped with grated Pecorino Romano cheese.