INGREDIENTS:5 Tbsp. extra-virgin olive oil
4 cloves garlic, finely chopped
1 tsp. crushed red pepper flakes
1 Tbsp. tomato paste
3 c. tomato passata or puree
2 c. (or more) low-sodium chicken broth
8 oz. spaghetti
1 tsp. kosher salt
Step 1: Heat oil in a large (10" to 11" skillet over medium-low heat. Stir the garlic and red pepper flakes together and heat for 2 to 3 minutes, or until the garlic starts to soften and the oil becomes slightly brown from the flakes. Stir in tomato paste and heat for about a minute, or until garlic is starting to turn golden and tomato paste starts to break up into little clusters.
DIRECTIONS:
Step 2: Combine the tomato passata and broth in a medium-sized basin. Set the temperature on medium-high. Place pasta in skillet flat. Add one cup of tomato broth and boil, uncovered, for four to five minutes, or until liquid evaporates and a thickening paste forms around the spaghetti.
Step 3: When the spaghetti starts to burn or char on one side, use a metal spatula to remove it from the skillet. Add the salt and one cup of tomato broth, and boil, stirring often, for another four to five minutes, or until the liquid is almost completely evaporated and thickened into a sauce. Add the tomato broth gradually and cook, stirring from time to time, for 25 to 30 minutes, or until the spaghetti is al dente, blackened, and the sauce sticks to the pasta.