Add 5L water to a large pot and put it on the stove at a medium-high heat. Once it boils, add a tbsp rock salt and allow to dissolve.

Add the pasta to your pot and leave to cook according to the time referenced on your pasta packet.

Pour the peeled tomatoes into a large bowl and crush them either by hand or use a potato masher.

Finely chop chilies into small pieces, removing some of the seeds if you prefer less spice.

Put your pan on the stove at a medium heat and add a generous amount of EVOO.

Add a splash of water to your pan along with the freshly crushed garlic and stir until it becomes slightly browned.

Stir in as much (or as little) chili as you prefer then pour the crushed tomatoes in and allow to cook for about 5 minutes.

After this time mash the tomatoes a little more using a potato masher or even a wooden spoon to squeeze out more juice.

Mix in the chopped parsley and leave to simmer.

Just before the pasta is ready, collect a mug full of pasta water and leave to the side.

Now strain the pasta, add it to the pan and stir gently.

Add a few tablespoons of pasta water and toss the pasta really well in the sauce until it has thoroughly combined.

Top the pan with fresh parsley and pecorino romano if desired.