Chop garlic into fine slithers or dice them, finely chop a bunch of oregano leaves and parsley leaves. Slice the tomatoes in halves. Slice 1 whole chilli. If the chilli is hot deseed first.

In a stock pot boil some water, add generous amount of salt and cook pasta for 5 minutes till aldente (just a bit undercooked, having a bite)

Whilst your pasta is cooking In a skillet or a pan on medium heat add 3 tablespoons of olive oil. Add your garlic and chilli, cook till they turn soft. Do not overcook garlic or it will turn bitter. Do not brown them.

Add the sliced tomatoes, chopped parsley and oregano. Cook for a few minutes till tomatoes start to blister

Add pasta directly from the pot, no need to drain the pasta and add half a ladel of pasta water.

Check for seasoning, add salt and pepper. Cook till all the water is burnt off from the pan. Cook till you hear the oil sizzling once again from the pan.

Plate the pasta and drizzle some Olive oil and shave some parmesan cheese on top. Do not buy pre shredded stuff.