400g tin of cherry tomatoes in sauce or fresh tomatoes lightly boiled for a few seconds, peeled, from which you would need to eliminate the seeds, chopped into cubes.
grated pecorino cheese
400g pasta (if dried)
Heat 2 or 3 tbsp of olive oil in a tall pan, add garlic and crushed chilli peppers. Fry for few minutes. Don't let the garlic turn brown. Add the tin of cherry tomatoes or the fresh tomato cubes into the pan. Simmer uncovered until the excess water evaporates. The longer it cooks the tastier the sauce. Once the sauce is almost ready, reduce the heat, cook for another few minutes, stirring occasionally and crushing the tomatoes into the sauce. In the meantime, cook the pasta a minute or two less than the package instructions or if you are using freshly made pasta, untili t floats in the water. Mix the pasta with sauce and garnish with fresh chopped parsley leaves and add grated pecorino cheese as per taste.