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Put the oil in a medium saucepan on a moderate heat.
Add the chilli flakes to the hot oil.
Peel and finely slice the garlic.
Once the chilli begins to darken in colour, stir in the garlic and continue to cook until it turns the faintest shade of golden.
Pour in the tomatoes and add a generous pinch of salt. Bring to a simmer, then turn down the heat and leave to bubble away very gently for about 15 minutes, stirring occasionally.
Meanwhile, cook the pasta in salted boiling water for the time specified on the packet.
Towards the end of the pasta cooking time, scoop out a little of the water and set aside.
Stir in the vinegar and check the seasoning, adjusting to taste.
Drain the pasta, put it in the pan of sauce and toss to coat; if the mix seems too thick, add a splash of the reserved pasta cooking water.
Cook, tossing, over a low heat, until the pasta is well coated, then divide between shallow bowls.
Drizzle with olive oil and tear over some basil or flat-leaf parsley.