In saucepan of boiling water, cook pasta according to package instructions. Reserving 1 cup of the cooking liquid, drain and set aside.
In large skillet, heat oil over medium heat; cook garlic and lemon zest, stirring often, until fragrant, about 1 minute. Add cooked pasta and tomato mixture; stir in 1/2 cup of the Parmigiano-Reggiano, the lemon juice and enough of the reserved cooking liquid to coat. Stir in remaining Parmigiano-Reggiano. Add pepper to taste.
Tip from The Canadian Living Test Kitchen: Save the Parmesan rinds. Freeze them in an airtight container, then add to soups, stews, sauces and marinades for extra flavour.
Extra toppings: Cheese: 1/2 cup crumbled blue or goat cheese or 225 g sliced Brie. Greens: 2 cups packed baby spinach or arugula. Veggies: 1/4 cup thinly sliced sun-dried tomatoes or 1 cup chopped marinated artichokes. Protein: 450 g cooked peeled jumbo shrimp or 1 1/2 cups shredded cooked chicken