Cook spaghetti in salted water until al dente. While cooking pasta, combine in a large frying pan the chopped garlic and pepper with olive oil. Stir constantly, cook the sauce over low heat for about 8 minutes.
When the spaghetti is cooked, drain the water, leaving about 50 ml. Transfer the pasta into a pan with sauce and stir well. Add cherry tomato pieces, parsley and half a lemon peel. Serve the dish decorated with grated Parmesan cheese.
