Take a big frying pan (preferably non-stick or made of aluminium), large enough to be able to toss the spaghetti and the sauce in. Clean the garlic and, with a sharp knife, chop it finely together with the chilli peppers. Heat the oil and lightly sauté this mixture, then add the bombolini, salt, sugar and basil. Cover the pan and let the tomatoes boil for 5 minutes. Remove the lid and use a fork to squash the bombolini which will have softened (protect yourself well with an apron while carrying out this operation, otherwise you’ll get stained with tomato juice). You will obtain quite a thick sauce which you will continue to cook for 3 or 4 minutes. Cook the spaghetti, strain them when “al dente” and toss them in the frying pan with the sauce, mixing them together. Once removed from the heat, sprinkle the spaghetti immediately with the pecorino and, if you have some, with a few leaves of fresh (or dried) basil.

Serve piping hot!