Peel and finely slice the garlic, then place in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Stir regularly until lightly golden. Pour in the tomatoes, either scrunching them through your hands, or breaking them up with a wooden spoon. Let it simmer on a low heat until your pasta is cooked. Use tongs to drag the pasta straight into the sauce, letting a little starchy cooking water go with it. Toss well over the heat, then serve. I like to finish with a drizzle of extra virgin olive oil.