Wash the tomatoes and cut into small cubes. Put in a bowl (in which the spaghetti will later be served).
Wash the parsley, basil and celery and finely chop together with the peeled garlic and the pitted chilli pepper.
Add the vegetables to the tomatoes in the bowl, pour the olive oil over them, season with salt and mix everything well.
Cook the spaghetti al dente according to the instructions on the packet, then drain and pour into the bowl with the tomato vegetables. Mix well and let steep for a few minutes before serving. Serve the extra pecorino.
Tip:
Instead of pecorino you can also use parmesan and instead of celery you can also use leeks.