A tomato sauce exploding with flavorful garlic.
In a wok style skillet, large enough to finish off the pasta, add the olive oil, hot pepper or pepper flakes
Peel and with a garlic press, press each clove into the oil, heat the oil, you do not want the garlic to brown just to flavor the oil and warm
Add the chopped tomatoes, salt and fresh ground pepper, simmer reducing the liquid of the tomatoes and infusing the garlic and tomato flavors
In a pasta pot, fill with water and bring to a rolling boil, add salt and pici noodles, cook for 1 minute less than indicated on the package for al dente.
With a pasta fork, pull the pici out of the water, allowing them to drain with each scoop over the pot, add to the tomato garlic sauce, continue to finish off the pasta, add pecorino cheese and serve