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Put a large pot of water on to boil and salt it generously.
While it comes up to temp, heat the olive oil and peeled garlic clove in a large pan.
When the garlic begins to sizzle, add the tomatoes.
Crush the tomatoes with a fork, salt them to taste, and bring the sauce to a simmer over medium/low heat.
Keep the sauce simmering while you cook the pasta.
If the tomatoes thicken too much, you can spoon in a little of the pasta water to thin the sauce as needed.
When the water comes to a rolling boil, add the pasta.
Cook to taste or until al dente to your taste.
About two minutes before the pasta is cooked, remove and discard the garlic clove, then stir the ‘nduja into the sauce so that it melts into the tomatoes.
When the pasta is al dente, use tongs or a spaghetti fork to transfer it into the sauce.
Stir all together over medium/high heat until the pasta is evenly coated in sauce.
Serve immediately, topped with grated pecorino cheese.