In a large Dutch oven, pour in ¼ cup of extra-virgin olive oil and add the crushed garlic cloves. Cook gently over medium-low heat for 12-16 minutes until the garlic turns a pale golden color.

Stir in 1 teaspoon of red pepper flakes to your oil and garlic base. Sauté for an additional minute.

Pour in 28 ounces of hand-crushed whole peeled tomatoes and sprinkle a pinch of salt. Bring to a rolling boil and then reduce heat to low and simmer for about 15 minutes.

In a separate pot, boil salted water and add 18 ounces of fresh Pici pasta. Cook until just before al dente, reserving 1 cup of the starchy pasta water before draining.

Add the cooked Pici pasta to the simmering sauce. Toss and incorporate reserved pasta water to achieve the preferred sauce consistency.