Put the tomatoes, olive oil, lemon juice, garlic, herbs, a good pinch of salt and a grinding of black pepper in a large bowl and toss to combine. Taste and adjust seasoning if necessary.
Cook the pasta in a large pot of boiling salted water, stirring every now and then, until just cooked. If using fresh pasta this will be very quick, a matter of minutes, even seconds. If using dried, cook as per packet instructions.
Scoop out the pasta with a slotted spoon (don’t drain in a colander, you want the pasta to still have some water clinging to emulsify the sauce) and add to the bowl of tomatoes. Gently toss together, add a little extra olive oil if the mixture is dry.
Serve immediately with grated parmesan and lemon wedges.
