Bring 1 liter (4 cups) of water to boil in a large pot.

Once boiling, add the tomato concentrate to the pot and cook for less than 10 minutes and then take off heat and put to the side.

Cut the red hot chilli pepper into nice thin strips and finely chop the garlic cloves.

In a cast iron skillet or large steel pan, add about 10-15 tablespoons of extra virgin olive oil.

Bring the pan up to high heat. Once hot, add the garlic and the chilli pepper into the olive oil and cook for 20 seconds.

Add the tomato passata to the pan and cook for 2-3 minutes while stirring to help reduce the sauce. Keep the pan on high heat and let the sauce create bubbles.

Add the spaghetti into the pan by putting it down in a flat, even layer and begin to push the sauce on top of the pasta and cook for about 4 minutes.

Roll over your pasta to start cooking the other side.

Next, begin to slowly add the sauce from the tomato concentrate and water into the pan, but don’t move the pasta. Let it sink flat in the pan and cook.

Add a little rock salt and a generous amount of pepper into the pan and periodically push the sauce back on top of the pasta while you cook.

Push the pasta closer together and continue to cook as the pasta will continue to absorb the sauce.

Let the spaghetti cook for 1-2 minutes without much sauce in the pan to help the pasta get crispy.

Then, continue to add in the tomato concentrate sauce. The pasta should be cooked for a maximum of 8-10 minutes from the moment it is in the pan.

Stir the pasta and spread it out around the pan so it starts to toast and get a little extra crunchiness.

Put extra virgin olive oil over top of the past then remove it from the pan and plate it up.

Top with extra virgin olive oil, black pepper, and a dollop of Stracciatella cheese.