Start by sautéing garlic and chili flakes in abundant olive oil. Then about half of the tomato passata and let it reduce slightly. It will splash a bit, it’s normal, wear an apron!

Add the dry spaghetti and without moving them too much let them fry until they become caramelised, then flip them and let them caramelised on the other side. Mix hot water with tomato paste and the rest of the passata. Add 1 two ladles of the liquid and without touching the spaghetti let it be absorbed, let the pasta toast a bit more then add more water. The method is basically like a risotto, it needs patience.  When all the liquid has been absorbed and the pasta is ready, increase the heat and let them caramelise a bit more.