Remove and keep only the leaves from the tenerumi, then wash them thoroughly.

Boil the tenerumi in salted water, then add the pasta to the same pot.

Meanwhile, in a skillet, sauté the garlic in extra virgin olive oil. Add the tomatoes (or canned peeled tomatoes if fresh are unavailable), roughly chopped.

Sauté, then add salt and chili pepper to taste.

When the pasta is cooked, add the tomato and chili pepper mixture to the pot.

Stir well and serve the pasta hot with its cooking broth.

Serve at the table while still hot.