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In a wide pan, heat the olive oil. Add garlic and chili flakes and let them sizzle gently.
Pour in the tomato passata and a pinch of salt. Let it cook until slightly thick and dark.
Add the dry spaghetti directly into the pan. Do not boil them separately.
Let the pasta toast in the sauce for a minute, without stirring too much.
Start adding hot water (or broth) little by little, like making risotto. Stir occasionally and let the pasta absorb the liquid.
Keep cooking this way, allowing the bottom to get slightly crispy and the sauce to reduce.
Continue adding liquid until the pasta is fully cooked and the sauce is thick, dark, and spicy.
Serve immediately. No cheese.