Combine water, salt and flour in a bowl and start mixing to make a dough. Work the dough for around 8-10 mins till it comes together into a soft ball.

After the dough comes together. Wrap it with plastic film and keep it aside to rest for 30 mins.

While the dough is resting, work on the sauce. Bring olive oil on low heat and add garlic and thyme. Cook on low flame till garlic gets a little colour.

Add chopped cherry tomatoes, chilli flakes and fresh basil to the pan and cook on low flame for 5-6 mins. While this cooks, get back to the pasta dough.

After resting the dough, divide it into small balls and cut strips. Now roll the individual strip into a long noodle with your palms. Place them on a cloth.

Cook the pasta in boiling salted water for 6 mins till al Dante.

Transfer the pasta directly from the water to the tomatoes.

Add the grated Parmesan cheese and mix. Add pasta water, if needed, to the tomatoes.

Your tomato pici pasta is ready to be served.

Garnish with fresh basil and more Parmesan cheese and serve!