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Peel and finely slice the garlic, then place in a saucepan on a medium heat with 1 tablespoon of olive oil and cook for 1 minute, or until starting to turn golden.
Deseed and finely chop the chilli, roughly chop the tomatoes, and add both to the pan with a splash of water.
Cook for 10 minutes, or until the tomatoes have broken down into a chunky sauce, stirring regularly.
Season to taste with sea salt and black pepper.
Cook the pasta in a pan of boiling salted water for 2 to 3 minutes if making your own pasta dough, or according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
Carefully toss the pasta with the sauce, loosening with a splash of pasta water, if needed.
Delicious served with a fine grating of Parmesan.