Build the tomato base

• Warm the olive oil in a wide frying pan over medium heat.
• Add the garlic and chili flakes and fry until fragrant, without browning.
• Pour in the tomato passata, season with salt and simmer gently.

Toast the spaghetti

• Add the dry spaghetti to the pan and toss to coat in the tomato sauce.
• Toast the pasta, turning it often, until the strands are lightly browned and smell nutty.

Cook like a risotto

• Ladle in the hot stock a little at a time, stirring and turning the spaghetti.
• Keep adding stock as it is absorbed, letting the pasta cook in the sauce.
• Continue until the spaghetti is al dente and the sauce is thick.

Let it burn

• Increase the heat and press the spaghetti into the pan in an even layer.
• Let the bottom caramelize and char slightly, then turn the pasta and repeat on the other side.

Finish and serve

• Taste and adjust the salt.
• Serve straight from the pan with grated parmesan and fresh basil.