Crispy Tomato-Glazed Spaghetti

1. Prepare Tomato Broth

In a medium saucepan, whisk together 6 cups of water with ¼ cup of tomato paste and 1 teaspoon of sugar. Bring this mixture to a simmer over medium-high heat. Once it starts to simmer, reduce the heat to low to keep it warm.

2. Cook Garlic and Red Pepper Flakes

Heat ⅓ cup of extra-virgin olive oil in a 12-inch nonstick skillet over medium heat. Add the minced garlic and red pepper flakes, stirring and cooking until the garlic turns golden brown, about 2 minutes. Be careful not to let the garlic burn.

3. Add Tomato Passata and Salt

Stir in the tomato passata and 1¾ teaspoons of salt. Continue to cook, stirring occasionally, until the sauce thickens and the oil starts to sizzle around the edges, about 4 minutes.

4. Cook Spaghetti

Add the spaghetti directly into the skillet, breaking it in half if necessary to fit. Pour in 1 cup of the warm tomato broth. Cook the pasta over medium-high heat, using the edge of a spatula to push the strands around and prevent clumping, about 4-5 minutes.

5. Add Remaining Tomato Broth

Continue to add the remaining tomato broth, one cup at a time, cooking for 5-7 minutes with each addition. Shake the skillet and prod the pasta to ensure even cooking and to keep the strands separated.

6. Flip and Crisp Spaghetti

Once the pasta is firm and cooked through, flip half of the pasta over and spread it evenly in the skillet. Repeat with the remaining half. Increase the heat to high and cook until the underside of the pasta is deeply browned and crisp, about 3-5 minutes.

7. Finish and Serve

Remove the skillet from the heat and drizzle the remaining 2 tablespoons of olive oil over the pasta. Serve immediately.