Peel and crush the garlic clove. Cut the chili in two and remove the seeds - if you don’t want the dish to be too spicy.
Bring salted pasta water to a boil. About six cups of water and 1.5 teaspoons of salt.
Heat the olive oil in a large skillet, brown the garlic and the chili for about five minutes, and remove them.
Finally, add tomatoes and capers, mix and simmer, medium/low heat, 5-10 minutes, until liquids almost halve.
Use fresh tomatoes only if in season, and cherry tomatoes for a sweeter flavor