In a mixing bowl, combine 2 cups of all-purpose flour with a pinch of salt. Create a well in the center and add 2 large eggs and 1 tablespoon of olive oil. Whisk together until a shaggy dough forms.

Wrap the kneaded dough in plastic wrap or cover with a damp kitchen towel. Let it rest at room temperature for at least 30 minutes.

After resting, divide the dough into four pieces. Roll out each piece on a floured surface to your desired thickness.

Cut the rolled dough into your preferred shapes and dust with flour to prevent sticking.

Bring a pot of salted water to a boil. Add the pasta and cook for 2-4 minutes until it floats and reaches desired tenderness.

For the sauce, heat 2 tablespoons of olive oil in a skillet. Add 2 minced garlic cloves and sauté until fragrant. Add 2 cups of diced tomatoes and simmer for 5-7 minutes.

Combine the cooked pasta with the sauce, adding reserved pasta water if needed to reach desired consistency. Serve garnished with Parmesan cheese.