Halbe all the cherry tomatoes and chop the chili* & garlic finely. *Just use your favourite kind of chili as well as the amount of your choice. I prefer the spicy ones;)
Grate the lemon first to get 1/2 tsp of the zest and squeeze it out afterwards to get 2-3 tsp of the juice.
Put the olive oil, garlic, chili and the lemon zest in a large pan and let the mixture soak for a couple of minutes. I recommend at least 5 minutes. The longer it soakes the more taste you get:)
Pour in 2 teaspoons of lemon juice and place the pan with the lemonoil-chili-garlic mixture on low heat for about 10 minutes, stirring every now and then. Make sure the garlix does not get brown. Season with 1/2 teaspoon of salt. In the mean time bring a large pot of salted water to boil.
Cook the spaghetti until al dente (according to package instructions) and add the cherry tomatoes to the lemon-chili-garlic mix.
Right before the pasta is ready, use a big soup ladle to transfer some of the salted pasta-water to the pan (approx. 1-2 times). Stir in the water and put the pan on high heat to reduce the liquid.
Add the spaghetti to the big pan and mix well. Season with a good grind of salt and pepper and a tiny bit of sugar. Enjoy:))