Add the olive oil into a saucepan and gently heat to medium then add the chopped garlic
Gently fry the garlic, be very careful not to burn the garlic, you don't want to brown it, just let it sizzle in the oil for about 30 seconds without colouring
Add the white wine and let it evaporate then with a fork mash about half the garlic into a pump
Chop the tomatoes, I usually just do this in the can with a sharp knife, then add to the saucepan and season with salt
Fill the can about halfway with water and rinse around then add to the sauce
Cook the sauce on a medium heat stirring occasionally for around 20-30 mins
Once cooked you can cool and it will keep well in the fridge for a few days and also freezes perfectly.
Cook pici pasta as per instructions in the recipe and add to sauce and serve with a grating of Parmigiano and a nice glass or two of a big Tuscan red, like a Vino Nobile di Montepulciano