In a sauce pan over medium low heat, add the olive oil, garlic, and red chili flakes. Allow the oil to heat up. Then add the crushed San Marzano Tomatoes, along with Basil, Salt, Black Pepper, and Sugar (optional ingredient). Stir to combine thoroughly. Cover, and allow to simmer for 10 minutes. After 10 minutes, remove from heat, and set aside.

Boil water in an electric kettle, or stove to use in cooking of the pasta. Set aside

In a large pan (12" or larger) over medium low heat, add 2 tbsp. extra virgin olive oil, along with garlic and red chili flakes.

Once the oil is hot and infused with the garlic and red chili flakes, add in the uncooked spaghetti. Gently Stir the spaghetti until it changes color.

Add in a cup of hot water, and a cup of pasta sauce to the pan. Then gently stir the spaghetti to coat it with water and pasta sauce, being careful to avoid breaking the spaghetti. Allow the water and pasta sauce to reduce, and then add more water and pasta sauce until the spaghetti is al dente.

Once the spaghetti is cooked, increase the heat slightly to evaporate rest of the water to prevent overcooking the pasta.

Then spread the pasta evenly across the pan. Then wait about 20 seconds. At this point, the sauce and some of the spaghetti should be sticking to the pasta slightly. Then use a spatula, get underneath the spaghetti, and fold it over. To char the other side. Keep doing this until as much of the spaghetti as possible is charred.

Turn off the heat, and garnish with basil and parmesan cheese.

Serve and Enjoy :)