Heat the oil in a pot over medium heat, add the garlic and cook just until it starts to turn light golden, about a minute or so

Add the tomato puree, water, and salt - stir to combine and bring to a simmer, then turn to low and keep warm

Pour the oil into a large pan over medium-high heat, and when hot sprinkle the chili flakes over the top and let sizzle away about a minute

Add spaghetti (keeping it mostly in the same direction) and toss gently until it's all well coated with the chili oil

Now add 3 cups of the broth (careful though cuz it'll splatter) and using tongs make sure the spaghetti is evenly covered by the sauce

Your goal now is to continually move the spaghetti from side to side and gently flipping over - because the strands that come in contact with the bottom of the pan will start to char - and if you can keep it in the same direction it'll work easier

When most of the broth has been absorbed, add another 2 cups and continue turning and gently flipping

When the second batch of broth has been absorbed, and the spaghetti is charred to your liking - you can stop and serve, or even add a little more broth

Garnish with Parmesan and parsley before serving