Bring a large pot of salted water to a boil for the Linguine (8 ounce). While waiting, begin preparing the other ingredients.
Using a mandolin or a sharp knife, thinly slice the Garlic (5 clove). You want about the thickness of a dime, about 1 millimeter
Dice the Roma Tomato (2). Chop the Fresh Parsley (1/8 cup) and Fresh Basil (1/8 cup).
When the water is boiling and you've added the pasta, you can begin to cook the garlic. Heat Olive Oil (2 tablespoon) in a large pan, and cook the garlic until soft and slightly golden, about 4 minutes.
Add the tomatoes and cook for just a minute or two, as you want them to hold their shape. Lightly Salt (to taste) as it cooks.
Your pasta should be about halfway cooked. Turn the pan to high heat and add the pasta right from the pot. Don't drain the pasta first. You'll continue to cook it in the garlic, oil, and tomatoes until it is al dente.
As it cooks, ladle in some pasta water every minute or so. I used a total of four ladles of pasta water, cooking the pasta in the pan for an additional 4-5 minutes.
When al dente, remove from the heat and toss in the parsley, basil, and Lemon Juice (1/2 tablespoon). Add salt, if desired.
Serve immediately, garnished with additional parsley or basil on top.