Cook the spaghetti to Al dente or according to package instructions.

Drain spaghetti and toss with olive oil to prevent sticking.

Roast the red bell pepper until all sides are charred.

Roast the garlic bulb until softened.

Cool the roasted bell pepper and garlic.

Remove the skin and seeds from the bell pepper.

Blend the bell pepper and garlic with red chili flakes, cornstarch, and salt into a chunky paste.

Heat olive oil in a pan and sauté sliced garlic until light brown.

Add red chili flakes and rosemary to the pan.

Toss the cooked spaghetti in the garlic-infused oil.

Season with salt and set aside.

Pour the sauce paste into the same pan and add a little water.

Bring the sauce to a boil.

Check the seasoning and add salt if needed.

Let the sauce thicken to the desired consistency.

Serve the spaghetti with a ladle of sauce.

Garnish with dried rosemary if desired.

Serve with a fresh lettuce salad and tiramisu.