In a large Dutch oven, heat ¼ cup of extra-virgin olive oil over medium-low heat. Add 6 crushed garlic cloves and cook gently for 12–16 minutes, stirring periodically, until golden brown and fragrant.

Sprinkle in red pepper flakes to taste, and stir for about 1 minute until fragrant.

Add one can of 28 ounces of hand-crushed whole peeled tomatoes and a generous pinch of salt. Bring the mixture to a boil, then reduce to a gentle simmer, covering partially. Cook for 15 minutes, stirring occasionally.

Bring a large pot of salted water to a boil. Add 12 ounces of fresh pici pasta and cook for about 3–5 minutes, until just before al dente. Reserve 1 cup of pasta water before draining.

Add the drained pici pasta into the Dutch oven and toss gently to coat. If too thick, stir in some reserved pasta water, a few tablespoons at a time.

Let the pasta simmer in the sauce for an additional 2 minutes. Serve hot, finishing with a drizzle of olive oil and Parmesan cheese if desired.