Wash the tomatoes, pat them dry, cut them into small pieces and put them into a large bowl (it will have to contain the pasta as well). Add the chopped garlic, 4 or 5 basil leaves, torn into pieces by hand, and the olive oil. Season with salt and, according to taste, freshly ground pepper or chilli pepper, and mix well. Cover with clingfilm and leave to rest in the fridge for at least an hour (take it out a little while before using it to dress the pasta). Cook the pasta in plenty of boiling, salted water, strain when it’s “al dente” and tip it into the bowl with the pieces of tomato. If you like, add 1 or 2 spoonfuls of grated pecorino cheese per person, give everything a good stir and put it onto the plates. Garnish with 2 or 3 basil leaves and serve immediately!