Blanch tomatoes in boiling water, peel, deseed them and drain, then chop them coarsely. Peel garlic clove and chop finely. In a pan sauté the garlic and chopped chilli, then add the chopped tomatoes, season with a pinch of salt and simmer for 15 minutes over a medium heat, mixing from time to time with a wooden spoon. In the meanwhile cook the pasta in plenty of boiling salted water. Drain it “al dente” and mix it with the prepared sauce. Sprinkle it with the grated pecorino and chopped parsley and serve..