Boil a kettle full of water.

Give the garlic a fine dice.

Kettle should have boiled by now so pour the water into a saucepan and bring back to the boil. Add half a tablespoon of salt. Add your pasta and stir. Cook for one minute less than the packet instructions for al dente, or until your preferred tenderness.

Heat the Olive Oil on a medium high heat, and quickly add the garlic and chilli flakes. Stir continuously until it is fragrant, but before the garlic starts to brown.

Add the can of tomatoes and break them up into the sauce. Rinse the inside of the can with a little water and add this to the sauce too. Add the rest of the salt, (or your preferred amount) pepper & sugar and stir. Lower the heat a little and stir every so often until the pasta is cooked making sure that the sauce doesn't catch and adding a little water if necessary.

Drain the pasta once cooked, reserving the pasta water. Add the pasta to the sauce and stir it in. Cook for a minute or two until the pasta is perfectly cooked and has absorbed a little of the sauce - add a little of the reserved pasta water if it is too dry.

Serve topped with parmesan & chopped parsley if desired. Or pangrattato if you're feeling fancy.