Heat the olive oil in a wide, heavy-bottomed pan over medium heat until shimmering, about 2-3 minutes.

Add sliced garlic, red chili, and crushed pepper flakes to the hot oil. Sauté for about 1-2 minutes until garlic is golden brown.

Introduce dry spaghetti to the pan, tossing it in the oil for about 2-3 minutes until each strand is well-coated.

Pour in the tomato sauce and vegetable broth, ensuring spaghetti is submerged. Raise heat to a vigorous simmer for 2-3 minutes.

Reduce heat to low and allow the sauce to simmer uncovered for 10-12 minutes, stirring occasionally.

Press down the bottom layer of spaghetti with a spatula to caramelize for an additional 2-3 minutes over medium heat.

Season with salt and pepper, combine gently, and finish with a sprinkle of chopped parsley.

Serve the dish straight from the pan, ideally with a green salad or crusty bread.