Directions

• In a large heatproof container, stir together hot water, 1 cup passata sauce and tomato paste; set aside.
• Heat 1/4 cup olive oil in a large nonstick skillet over medium-high heat. Add garlic, crushed red pepper flakes, salt and pepper; cook 30-45 seconds or until garlic begins to brown. Add remaining 2 cups passata sauce. Simmer 2-3 minutes or until sauce has slightly thickened, stirring occasionally.
• Add spaghetti, pushing it down into the tomato sauce; spoon sauce over the top. Add in a splash of tomato broth to just cover the top of the pasta. Bring to a simmer; reduce heat to medium.
• Simmer, without stirring, until the sauce begins to look slightly dry. Ladle in additional tomato broth, just enough to barely cover the top of the spaghetti. Repeat the process of simmering the spaghetti and ladling in more tomato broth. As it simmers, use tongs to occasionally push the spaghetti strands apart so they don’t clump; keep in a layer at the bottom of the skillet, allowing spaghetti to slightly scorch. After about 15 minutes, use tongs or a spatula to flip the spaghetti over, half at a time, allowing the other side to blacken. Continue simmering; add additional broth until spaghetti is al dente, about 25-30 minutes total (if you run out of tomato broth, use a splash of water). Increase heat to medium-high; cook another 3-4 minutes or until the bottom is slightly scorched. Remove from the heat.
• Use tongs to twist up portions of the spaghetti; transfer to serving plates. Add a drizzle of olive oil to each portion. Sprinkle with grated Pecorino Romano or Parmesan cheese, if desired. Serve hot