What sets this pasta apart is its unconventional cooking method. Instead of boiling the pasta separately, it is cooked directly in the sauce, allowing it to absorb all the rich, spicy flavors. This technique not only intensifies the taste but also cuts down on cleanup—a win-win for home cooks.

Ingredients

• 10.5 oz spaghetti

• 4-5 tablespoons extra virgin olive oil

• 4 garlic cloves, thinly sliced

• 1-2 red chili peppers (or 1 teaspoon red chili flakes, adjust to taste)

• 14 oz tomato passata

• 12 oz water

• 1 teaspoon sugar (optional, to balance acidity)

• Salt to taste

• Fresh basil, chopped (for garnish)

Directions

1. Prepare the Base: Heat the olive oil in a large, deep skillet over medium heat. Add the sliced garlic and chili peppers (or chili flakes). Sauté until the garlic is golden and fragrant, taking care not to burn it.

2. Add the Pasta: Lay the dry spaghetti in the skillet, ensuring it is mostly covered by the chili-flavored oil.

3. Build the Sauce: Add the water to thin down the tomato tomato passata. Add enough of the sauce to barely cover the pasta. Season with a pinch of salt and sugar (if needed). Simmer the sauce for 5-7 minutes, stirring occasionally.

4. Cook and Stir: Stir the pasta occasionally to prevent sticking and ensure even cooking. Add more sauce, a little at a time, until all the liquid is absorbed, then add enough to cover the pasta again. Repeat this process until sauce is gone, This step usually takes 10-15 minutes, depending on the pasta’s cooking time.

5. Finish the Dish: Once the spaghetti is al dente and has absorbed most of the sauce, taste and adjust the seasoning with more salt if needed.

6. Serve and Garnish: Plate the spaghetti, making sure to scoop up all the rich sauce. Garnish with fresh basil and serve immediately. For an extra kick, sprinkle a bit more chili on top.