Start the skillet: Put a deep 12-inch skillet or a wide saucepan over medium heat.

Add the olive oil to the skillet and let it warm for about 30 seconds.

Add the chopped onion to the skillet. Cook, stirring often, until it softens and starts to turn pale gold at the edges, 4 to 5 minutes.

Add the sliced garlic to the skillet. Stir for 30 seconds, just until it smells fragrant.

Put the broken spaghetti into the skillet. Stir well so the pasta gets coated with the oil and onion.

Cook the spaghetti in the skillet, stirring often, until some pieces turn light golden and smell a little nutty, 3 to 4 minutes.

Stir the tomato paste and smoked paprika into the skillet so they coat the pasta.

Cook the tomato paste mixture for 1 minute, stirring, until the paste darkens slightly.

Simmer the pasta: Pour the broth into the skillet and add the 1/2 teaspoon salt. Raise the heat to medium-high.

Bring the liquid to a gentle boil. Stir once, making sure the pasta is mostly under the liquid.

Lower the heat to medium-low. Simmer the pasta uncovered, stirring every 1 to 2 minutes so it does not stick, for 6 minutes.

Add the frozen peas to the skillet. Continue simmering, stirring often, until the spaghetti is tender and most of the liquid has reduced into a glossy sauce, 2 to 3 minutes more.