Combine 300 ml tomato passata, tomato paste, salt, and 800 ml water in the pot.

Bring the tomato broth to a boil, then keep it hot over low heat.

Heat the extra virgin olive oil in the frying pan, then sauté the garlic and chili pepper until fragrant.

Add a ladleful of tomato passata to the frying pan, then simmer it until thick.

Place the dry spaghetti in the frying pan, then coat it in the thick tomato sauce.

Add one ladleful of hot tomato broth, then let the spaghetti absorb it without frequent stirring.

Repeat adding tomato broth gradually, then cook until the spaghetti is al dente and nearly dry.

Leave the spaghetti undisturbed against the pan, then crisp the bottom until lightly charred.

Transfer the spaghetti to serving plates, then serve immediately.