Heat EVOO over medium heat in a large skillet with a tight-fitting lid. Add garlic and chilis, and stir 2-3 minutes until garlic is very light golden in color. Add tomatoes and season with salt and pepper; cover pan and raise heat to medium high. Cook 10-12 minutes until tomatoes burst, shaking pan occasionally. Uncover and add vinegar, reduce heat to low, reduce a minute or 2 more.
Once tomatoes are in saucepan and have been cooking 5 minutes or so, salt boiling water, drop pasta and cook to al dente. Reserve about 1 cup of starchy cooking water just before draining.