Combine the passata with 400ml of the warm vegetable stock in a jug. Stir in the tomato purée, chilli flakes, paprika, sugar, and a generous pinch of salt.

Heat 2 tablespoons of olive oil in a large, wide frying pan or cast iron skillet over high heat. Add half the cherry tomatoes cut-side down and cook without moving for 3-4 minutes until deeply charred. Remove and set aside for garnish.

Reduce heat to medium-high and add the remaining 2 tablespoons of olive oil to the same pan. Add the sliced garlic and cook for 30 seconds until fragrant but not browned.

Add the remaining cherry tomatoes and a ladleful of the passata mixture to the pan. Place the dry, uncooked spaghetti directly into the pan, breaking it in half if needed to fit.

Allow the pasta to toast and char slightly on the bottom for 2-3 minutes without stirring, letting it absorb the liquid and develop a crust.

Add another ladleful of the passata mixture, gently pressing the pasta into the liquid. Continue cooking, adding liquid gradually and allowing the bottom to char between additions.

Repeat this process for 20-25 minutes, using the remaining stock as needed, turning sections of pasta occasionally to char different areas while keeping some crispy bits.

The pasta is ready when al dente with charred, crispy edges throughout. The sauce should be thick and coating the spaghetti.

Top with the reserved charred cherry tomatoes, tear over fresh basil leaves, and finish with extra chilli flakes. Serve immediately directly from the pan.