For the pasta
On a work surface, make a well with the flour and salt. Then slowly add the water and mix gently until fully absorbed and the dough is solid enough to work with. Knead for 15 minutes until it’s fairly elastic. Then shape into a ball and let sit for at least 30 minutes, covered with plastic wrap. Then cut into strips and use hands to roll it into a thick, large spaghetti.
For the sauce
Heat the sliced garlic, the chili pepper and the thyme in olive oil. Then add the quartered tomatoes, with salt and pepper. Cook quickly, stirring every so often. Add the rest of the aromatic herbs and let cook for ten minutes. Cook the pici in a generous amount of salted water for about 5 minutes. Drain and let them soak up the sauce in the pan.
Add a sprinkling of Parmigiano cheese. Mix well in the pan, and then serve.