1. Preheat oven to 400°F (200°C).

2. Place halved tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 20–25 minutes until caramelized.

3. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions, reserve 1 cup pasta water, then drain.

4. In a large skillet, heat remaining 2 tbsp olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.

5. Pour lemon juice and 1/4 cup reserved pasta water into the skillet, stir to combine.

6. Add drained pasta to the skillet and toss to coat with the lemon-garlic sauce.

7. Fold in roasted tomatoes and chopped basil, adding more reserved pasta water as needed to achieve a silky sauce.

8. Remove from heat and sprinkle with lemon zest and Parmesan cheese. Toss gently to combine.

9. Adjust seasoning with salt and pepper, then serve immediately.