Heat a large deep pot large enough to hold spaghetti and sauce on low heat.
Add olive oil and garlic. Cook on low heat for 25 minutes stirring about every minute or so. Stirring constantly will prevent garlic from burning. If you burn the garlic it turns bitter and you would have to start over. The garlic should be golden brown after about 25 minutes.
Add the chicken bouillon cube, crushed red pepper, and cook for about 1 minute.
Add the canned tomatoes and butter, bring to a boil stirring occasionally.
Reduce to simmer, cover and let cook for about 30 minutes stirring occasionally.
Meanwhile, bring lg. pot of salted water to boil. Cook pasta according to package.
When the pasta has about a minute or so left to cook add the pasta water to the simmering sauce and stir.
Drain pasta, add to pot with sauce. Stir to combine.