1. Put the flour in a bowl, make a well in the centre, pour in the lukewarm water, olive oil and salt and knead for 8-10 minutes into a smooth, elastic dough; wrap in cling film and rest for 30 minutes.
2. Roll the dough out 1 cm thick, cut into 1 cm strips and roll each strip back and forth on the board with your palms into long "worms" about 3-4 mm thick; lay the finished strands on a tray dusted with semolina so they don't stick together.
3. Peel and thinly slice the garlic, then cook it very gently in the olive oil in a wide frying pan for 8-10 minutes until soft and creamy but not browned.
4. Add the chilli flakes and the peeled tomatoes crushed by hand, season lightly with salt and simmer uncovered for 20-25 minutes into a thick sauce; mash the garlic into it with a wooden spoon.
5. Cook the pici in plenty of salted water for 4-6 minutes (they're ready when the centre is no longer floury), drain and toss into the sauce with a little cooking water.
6. Serve sprinkled with grated pecorino.
Tip: The original is made with "aglione", the large, mild garlic of the Val di Chiana - slow cooking makes ordinary garlic sweet and gentle too, just don't let it brown.
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