Ingredients 

• 14 oz (400 g) spaghetti
• 8 tbsp olive oil
• 4 garlic cloves, minced
• 2 tsp red chili flakes (or to taste)
• 2 cups (500 ml) tomato purée
• 4 cups (1 liter) water or vegetable broth, kept warm
• Salt, to taste

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Step-by-Step Method

1. Prepare the Sauce

Heat 4 tablespoons of olive oil in a large, wide, flat-bottomed skillet over medium heat. Add the minced garlic and chili flakes and cook for 1–2 minutes, until fragrant.
⚠️ Don’t let the garlic burn — bitterness is the wrong kind of killer. Stir in the tomato purée and cook for 5 minutes, allowing it to thicken slightly.

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2. Toast the Spaghetti

Push the sauce to one side of the skillet. Add the remaining 4 tablespoons of olive oil to the empty side, then lay the uncooked spaghetti directly into the pan, spreading them as evenly as possible. Toast for 2–3 minutes, letting the spaghetti brown slightly. Some dark spots are good — carbonized bitterness is not.

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3. Cook the Pasta in the Sauce

Start adding the warm water or broth, one ladle at a time, directly into the pan. Let the liquid reduce before adding more, gently moving the spaghetti occasionally to prevent sticking — but don’t over-stir.
That controlled sticking is what creates the signature crispy texture. Continue cooking and adding liquid for 10–12 minutes, until the spaghetti are al dente, deeply red, slightly smoky, and beautifully caramelized.

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4. Serve

Season with salt to taste. Serve immediately, optionally finished with extra chili flakes for the brave.

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