Boil the pasta water. Fill a medium pot with water, salt it generously (it should taste like the sea), and bring to a rolling boil. This seasons the pasta from the inside out.

Start the sauce base. While the water heats, warm the olive oil in a wide skillet over medium heat. Add the garlic and a pinch of red pepper flakes. Cook 30 to 60 seconds, just until fragrant. Don’t let the garlic brown.

Soften the tomatoes. Add the halved cherry tomatoes and a small pinch of salt. Cook 4 to 6 minutes, stirring occasionally, until the tomatoes slump and some burst, releasing their juices. If the pan seems dry, add a splash of water.

Cook the pasta. Drop the pasta into the boiling water and stir. Cook until just shy of al dente, about 1 minute less than package directions. Reserve about 1/2 cup of pasta water before draining.

Build the sauce. Add 1/4 cup of reserved pasta water to the tomatoes and bring to a lively simmer. Stir in the lemon zest. Taste and season with salt and pepper as needed.

Combine pasta and sauce. Transfer the drained pasta straight into the tomato pan. Toss over medium heat for 1 to 2 minutes, adding splashes of pasta water as needed to create a glossy, lightly saucy coating. The starch in the water helps everything cling.

Finish with freshness. Turn off the heat. Stir in the torn basil and a squeeze of lemon juice. If using cheese, sprinkle in half now so it melts into the sauce, then adjust seasoning.

Plate and garnish. Twirl into a warm bowl. Top with the remaining cheese (if using), a crack of black pepper, and chopped parsley. Drizzle with a few drops of olive oil for shine.