Boil the water: Fill a large pot with water, set the pot over high heat, and bring the water to a full boil so it is ready for the pasta.

Grate the tomatoes: While the water heats, grate the tomatoes using the large holes of a box grater into a medium bowl. Stop when you reach the skin and discard the leftover skins.

Cook the spaghetti: Add the spaghetti to the boiling water. Cook the pasta for about 2 minutes less than the package instructions recommend, as it will finish cooking in the sauce later.

Sauté the garlic: Place a large skillet over medium heat and add the extra virgin olive oil. Add the thinly sliced garlic and cook for 1 to 2 minutes, stirring often, until the garlic is fragrant but not browned.

Simmer the tomato base: Pour the grated tomatoes into the skillet with the garlic. Season with a pinch of salt and black pepper, then simmer for 5 to 7 minutes until the sauce has thickened slightly.

Reserve the cooking water: Before the pasta is finished, carefully dip a measuring cup into the pot to reserve 1 cup of the starchy pasta cooking water.

Combine pasta and sauce: Drain the spaghetti in a colander and immediately transfer the noodles into the skillet with the tomato sauce.

Finish the sauce: Add the unsalted butter, lemon zest, and half of the reserved pasta water to the skillet. Increase the heat to medium-high and toss the pasta vigorously for 2 minutes until the liquid transforms into a glossy sauce that coats the noodles.

Serve: Divide the pasta among four warm bowls. Garnish each serving with the reserved basil leaves and an extra sprinkle of black pepper before serving. Scatter the fresh basil over the top before serving. Sprinkle the parmesan cheese over the top before serving.