Add the passata to a large measuring cup. Add 1 ½ cups of water and stir to combine. Season with salt.
Place a 12-inch cast iron pan over medium heat. Add the olive oil, the garlic and the chili flakes. Cook the garlic until golden brown then remove from the pan.
Add the tomato paste and cook for 20 seconds.
Pour enough of the passata mixture to just cover the bottom of the pan. Increase the heat to medium-high and bring to a simmer.
Add the spaghetti to the pan, all of it facing one direction, spreading it out to cover the bottom of the pan. Add more of the passata mixture to cover the spaghetti. Use tongs to turn the pasta often so it doesn’t all clump together excessively.
Continue to cook the spaghetti like this. As the sauce reduces, add more to cover the spaghetti, cooking the sauce down, and turning it often. This process should take about 10 minutes until the spaghetti is al dente.
Once the spaghetti is al dente, continue to cook and reduce the sauce over medium-high heat, until some of the spaghetti starts to crisp on the bottom and develop some dark colour. Flip the spaghetti a couple of times to get more crispy bits to develop, this will take an additional 5 minutes.
Serve immediately on a platter. Top with a ball of burrata cheese. Cut the cheese in quarters and allow it to run over top of the pasta.
