Boil the spaghetti 1 minute shy from al-dente.
Meanwhile, heat the olive oil in a medium non-stick pan on medium heat. Add the finely chopped shallots, garlic and red crushed pepper and cook, stirring occasionally until they’re golden. Note: We are not frying the shallots and garlic, but rather looking to melt everything together until translucent. This may take up to 5-6 minutes. See recipe video for reference.
Now, add the finely chopped capers, cherry tomatoes and season with salt and black pepper. Stir to coat the tomatoes in the sauce. Cover the pan and cook until the tomatoes are jammy. This should take about 5 minutes.
Transfer the pasta to the pan along with about 3/4 cup of pasta water.
Cook the pasta, stirring often, until the pasta is al dente and the sauce has thickened, about 3 minutes.
Now, add the chopped parsley, parmesan, chopped lemon and toss to coat, adding a little bit of pasta water if you think it needs it. Taste and add additional seasonings to your liking. I sometimes squeeze a little bit of lemon juice at the end, drizzle some olive oil and top with a lot of parmesan! Enjoy!