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