Cover the bottom of your sauce pan with EVOO. Toss your minced garlic into that pan. No heat at this point. Pour a little more EVOO on top of your minced garlic. Turn your heat on simmer.
After a few minutes when the aroma is making you more hungry, pour in your crushed tomatoes. Give it a stir. Now add in your tomato paste. Stir. Add a few shakes of salt. A few cracks of pepper. Stir again. Sprinkle in a pinch of crushed red pepper and then cover your sauce pan. Keep it on simmer for the next 15 minutes.
Meanwhile bring your water to a boil and finely grate some pecorino romano into a bowl (no more than half a cup-ish). Open your sauce pan. Stir. If it isn’t bubbling, put the lid back on for 5 more minutes then leave uncovered on simmer. Stirring ogni tanto in tanto.
Add you pasta to the now boiling water (I use spaghetti). During this time sprinkle pecorino into the sauce whilst stirring rapidly. Continue to taste. After you drain your pasta add it directly to your sauce pan and mix up.