Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8 minutes, then drain, reserving a cup of starchy water.
Meanwhile, heat the olive oil in a large skillet over medium heat until shimmering and fragrant.
Add the minced garlic to the skillet and cook for about 30 seconds until it crackles lightly and turns a pale golden color. Be careful not to burn it.
Add the diced tomatoes to the skillet and stir. Cook for 5-7 minutes, allowing the tomatoes to soften and release their juices, creating a fragrant, slightly thickened sauce.
Stir in the lemon juice, balancing the acidity with a bright, zesty note. Taste and season with salt and pepper as needed.
Once the pasta is cooked and drained, add it directly to the skillet with the tomato sauce. Toss well to coat the noodles evenly, adding a splash of the reserved pasta water if the sauce needs loosening or extra cling.
Gently tear the fresh basil leaves and fold them into the pasta, allowing their aroma to infuse the dish. Turn off the heat and give everything a final toss.
Serve immediately in warm bowls, garnished with additional basil if desired. Drizzle with a little extra olive oil for shine and richness.
