Tomato, chilli and garlic pasta

2-3 tbsp olive oil
6 large garlic cloves, sliced thinly
1/2 or 1/4 or 1/8 tsp chili flakes depending on how spicy you like it, I did almost 1/4 of a teaspoon
1/2 tbsp mild Aleppo pepper (optional, but I like it as it adds a sweet smokiness)
1 kg mixed tomatoes, I use plum and cherry tomatoes
4-5 sprigs herbs, I used fresh oregano but you can use basil or rosemary too
400g - 500g pasta of your choice, keeping in mind each 100g is good for 1 person
Salt and pepper to taste

Slice the garlic thinly. Chop the tomatoes, and prepare the herbs.
In a large pan, add olive oil and then heat it. Once it is hot enough add the garlic, chili, and Aleppo pepper. Cook for a couple of minutes until the garlic begins to take on a golden color, add the tomatoes and cook until they begin to lose structure and the sauce becomes a bit thick.
Cook the pasta separately in a pot with a lot of water and salt. Then before it is cooked to your liking, remove it (make sure it is still a bit hard).
Add the pasta to the sauce, allowing it to cook for a couple more minutes. Add some pasta water at this stage if needed, maybe half a cup would do. Add salt and pepper as needed. Add the fresh herbs and mix.

You can top with cheese if desired, I once added burrata to the dish once cooked and the result was phenomenal.