If you don't have Italian "polpa di pomodoro" on hand: Put about 5 or 6 well-ripened red tomatoes in boiling water for a couple of minutes, so that you can easily peel them, open them and remove the seeds and the surrounding gelatine.
Cut the pulp into small cubes or grate it, depending on whether you like the sofrito more or less fine.
Put the pot with water for the pasta on the fire, because the rest is done in a jiffy.
Heat a good splash of olive oil over a low heat, in a pan large enough to stir-fry the pasta.
Add the garlic and the cheili pepper cut in very thin slices. If using dry cheili pepper, crumble it with your fingers. (Be careful with the cheili pepper. Do not even think of rubbing your eyes after touching it, without
have washed your hands before)
When the garlic is lightly browned, add the tomato pulp to the pan. If you don't like finding bits of garlic, remove them before adding the tomato to the frying pan.
Salt and let the sauce cook. Depending on whether you have used polpa di pomodoro de bote or the type of tomato, it may take longer or shorter to cook.
Strain the pasta, reserving half a spoonful of water from the cooking.
Add the pasta and half a ladle of cooking water to the pan with the sofrito.
Sauté the pasta with the contents of the pan for a couple of minutes.
Serve the pasta with some chopped parsley and the grated pecorino on top.