Take 6-8 cloves of Garlic, remove the skins and very gently crush 3-4 cloves, leave the other cloves whole.
Pop a high walled frying pan, or sauce pan on a medium heat, add a tiny splash of Olive Oil and pop in the whole Garlic cloves.
Soon as the Garlic starts to very gently sizzle pour in the Passata and stir.
Take a few sprigs of fresh Basil, stir into the sauce and season.
Cook out the sauce for around 15 minutes until it has reduced by about a third.
Pop the sauce to one side and get a jug of water ready.
Stick another frying pan on the hob, turn the heat up high and add a splash of Olive Oil, a good pinch of Chilli flakes and the Garlic cloves.
Lay in the dried Spaghetti and toast for around 5 minutes until it has some colour and will start to smell toasted.
Then, add a couple of ladles of the Tomato sauce and a splash of water.
You need to fry off the Spaghetti without stirring until the sauce caramelises to the bottom of the pan so it is almost burnt.
Then, flip over the Spaghetti and add a touch more sauce and water.
Fry until the sauce has reduced and has slightly burnt again, then repeat.
Keep repeating this process until the Pasta is cooked and el dente but it will have a different texture to regular boiled Spaghetti, some of the Spaghetti will be chewy, some crisp and some el dente.
Remove the cloves of Garlic, season the Spaghetti and finish the dish with a small ladle of the sauce, just to loosen the Spaghetti, and serve.
