LEVEL OF DIFFICULT:
Fry the oil with the crushed garlic clove and red pepper.
As soon as the garlic has lightly browned, put the San Marzano tomatoes by gently squeezing them and add the salt; after a minute over high heat, remove the garlic, cover with a lid and lower the heat.
Meanwhile, cook the pasta in salted water (with a handful of coarse salt) for the cooking time indicated and drain it al dente, taking a small ladle of cooking water.
Raise the heat to the pan with the tomato sauce and toss the pasta into the pan by adding a little cooking water, let it dry quickly and turn off the heat. With the flame off, add the pecorino romano, mix everything well and serve this dish hot!!