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Heat the oil in a frying pan over a medium heat. Add the tomatoes, season well and fry for 4-5 mins, stirring occasionally, until beginning to soften and caramelise. Stir in the garlic, chillies and lemon zest, reduce the heat to low and cook for 2-3 mins until fragrant.
Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti to pack instructions. Drain, reserving 2 tbsp of the cooking water.
Stir the pesto, lemon juice and reserved cooking water into the pasta, using tongs to toss everything together to coat. Toss through half the tomatoes, then divide between 4 bowls and spoon over the remaining tomatoes. Sprinkle with extra chillies to serve, if you like.
Tip: Stir through a large handful of spinach per person to help towards your 5-a-day.
