Steps

1. Trim the end of 1 clove garlic, smash it, and remove the germ.
   🕒 01:19
2. Prepare pasta boiling water in a pot with water and salt, aiming for a salt concentration of about 1%.
   🕒 01:59
3. In a cold frying pan, add 20g olive oil, smashed garlic, and 1 chili pepper (with seeds). This is the key! The finer you chop it, the stronger the spiciness. Sautéing thoroughly will mellow the sharp spiciness of the chili pepper.
   🕒 02:02
4. Once it starts to simmer and bubble, turn off the heat. Reduce the temperature, then reapply heat. Repeat this process several times to extract the aroma from the garlic. Be careful not to burn the chili pepper. This is the key! Maintain a low temperature to draw out the aroma from the garlic and chili pepper without burning them.
   🕒 03:05
5. Remove the seeds from the remaining 1 chili pepper and lightly infuse it in the oil using the residual heat of the frying pan. This is the key! Adding it later enhances the sharp spiciness and punch of the chili pepper.
   🕒 03:33
6. Add 1/2 can of canned tomatoes to the frying pan and bring to a boil once.
   🕒 04:04
7. Add 1/2 tsp sugar and reduce the liquid over high heat. This is the key! Sugar balances the acidity and adds richness and depth. Boiling down the liquid thoroughly to concentrate the flavors is the secret to deliciousness.
   🕒 04:31
8. Once the sauce has thickened and the liquid has reduced, boil the spaghetti according to the package instructions.
   🕒 05:01
9. Combine the boiled spaghetti with the sauce.
   🕒 05:12
10. Plate the pasta and sprinkle with Italian parsley (to taste).
    🕒 05:29