1. Preheat oven to 400°F.
2. Juice 1 pound cherry tomatoes; reserve juice and pulp.
3. Toss the other 1 pound of tomatoes in a couple of tablespoons of extra virgin olive oil and salt to taste. Bake for 20 minutes. Once done, juice. Reserve pulp and juice.
4. In a pot, heat up remaining extra virgin olive oil over medium-low heat.
5. Add chopped garlic and allow to cook slowly until bright white.
6. Add tomato pulp only.
7. Allow to cook for 40 minutes on medium-high heat.
8. Chop basil and add to tomato pulp.
9. Add chopped lemon zest and chopped pepper.
10. To finish, boil water and add a large handful of salt. Add spaghetti and cook until al dente.
11. Toss pasta with the sauce and serve with freshly grated Parmesan, if desired.

Travel and expenses for the author were provided by Barilla for the purpose of writing this story.