In a medium saucepan, bring the water to a boil. Whisk in the tomato paste and a pinch of salt until dissolved. Reduce heat to low and keep the broth gently simmering.

Place a wide cast-iron or carbon steel skillet over medium-high heat. Add the extra virgin olive oil, smashed garlic, and red chili peppers. Fry for 1-2 minutes until the garlic is golden.

Carefully pour the tomato puree (passata) directly into the hot oil (stand back, it will splatter). Let it fry and sizzle for about 1 minute.

Lay the raw spaghetti flat into the pan over the sauce. Do not break the pasta. Use tongs to gently coat the bottom layer with the oil and sauce.

Let the pasta fry undisturbed for 2-3 minutes until the bottom begins to lightly toast and stick.

Ladle about 1 cup of the hot simmering tomato broth over the spaghetti. Leave it alone to absorb the liquid.

Listen to the pan: when the bubbling sound turns into a sharp, crackling sizzle, the oil is frying the pasta. Check the bottom with a spatula; once deeply charred and dark brown, flip the pasta over in sections.

Continue this risottatura process: add a ladle of hot broth, let it absorb and fry until it sizzles and chars, then flip. Repeat until the pasta is cooked al dente (about 15-20 minutes).

For the final few minutes, let the pan get very hot to achieve a final deep, crispy char. The sauce should be fully absorbed, and the pasta glossy and blackened in spots.

Serve immediately straight from the hot skillet.