1-First Step: Mise en Place and Tomato Broth Measure and prep everything so the cooking flow is smooth. Finely chop 1 or 2 garlic cloves, leave 1 clove whole. Warm the tomato passata and purée if chilled so it will sizzle when it hits the pan. Make a tomato broth: combine 1.5 cups tomato purée, tomato paste (1 to 2 tablespoons), a pinch of salt, and water in a pot; bring to a boil. The broth should be bright red, flavorful, and thin. Keep it hot at a gentle simmer while you cook the pasta so additions do not drop the pan temperature too much.

2-Second Step: Flavor the Oil In a wide skillet or black cast-iron pan, heat 100 milliliters (1/2 cup) extra virgin olive oil over high heat. Add the peeled garlic cloves and 1/2 tablespoon red chili flakes. Cook until the garlic becomes golden and fragrant, about 30-60 seconds. Watch carefully so the garlic does not burn; remove the whole clove if it browns too fast.

3-Third Step: Start the Sauce Stir in about 1/2 cup tomato purée to the hot oil and garlic. Add 1 to 2 teaspoons sugar now if your passata tastes too acidic. Spread the purée evenly across the pan and let it reduce slightly for 30-60 seconds so the oil and tomatoes marry.

4-Fourth Step: Add the Dry Spaghetti Add the uncooked 320 grams (12 oz) spaghetti directly to the pan, arranging and spreading it so each strand can touch the sauce. Do not break the pasta if you can avoid it; fit the strands in by overlapping and shifting so they submerge as the broth is added.

5-Fifth Step: Toast and Rotate Stir as the pasta begins to stick to the bottom. Use tongs or a spatula to move bottom strands to the top and top strands to the bottom. This motion helps create the crispy bits that define Puglia Spaghetti.

6-Sixth Step: Add Tomato Broth in Laddles Add 2 ladles of the hot tomato broth to the pan. Let it simmer without stirring until you notice a change in the sizzling sound; that shift signals the sauce is beginning to slightly burn and crisp at the base. This is intentional those browned bits are flavor gold.

7-Seventh Step: Repeat the Risottatura Repeat: add more broth in stages, allow it to sizzle and develop a slight char, then stir to redistribute the crunchy bits. Continue this process for about 8-9 minutes total. The pasta will soften while the bottom edges form crunchy, slightly burnt sections. Taste as you go for doneness.

8-Final Step: Finish and Serve When the spaghetti is al dente and the sauce is clingy with crisped edges, remove from heat. Season with salt and pepper to taste and serve directly from the pan topped with grated Parmigiano. This keeps the crunchy texture intact and delivers an authentic presentation.