Slice the garlic thinly and remove the core.

Heat olive oil and half of the garlic slices in a frying pan over low heat until golden brown. Remove the garlic chips and set aside. Add the remaining garlic and red chili to the pan and sauté over low heat until fragrant. Add the canned tomatoes, increase to medium heat, and crush the tomatoes while cooking to evaporate the liquid.

Add water and salt, bring to a boil, and add the spaghetti (broken in half). Stir to combine, cover, and cook over medium heat for the time indicated on the pasta package, stirring occasionally to prevent sticking.

Uncover the pan, increase to medium-high heat, and cook for about 2 minutes to evaporate excess liquid. Add black pepper to taste.