Ingredients
- 11 oz spaghetti
- 5 oz tomato passata (pureed tomatoes)
- 1 small tube tomato paste
- 2 garlic cloves
- 3 dried chili peppers
- Extra virgin olive oil, as needed
- Salt to taste
Preparation
First, prepare the broth by bringing a large pot of water to a boil with the tomato paste and salt.
In an iron skillet, sauté the garlic cloves and crushed dried chilies in olive oil. Add the tomato passata and season with salt.
Now for the unique part: add the raw spaghetti directly to the skillet. Gently move it around with a wooden fork or spatula to coat it with the sauce. Let it stick to the bottom of the pan - once you feel it's stuck, add a ladleful of the prepared broth and continue cooking.
When the broth has been absorbed, add another ladleful and flip the spaghetti so the top part now touches the bottom of the pan. Continue cooking this way, adding broth as needed. Be careful not to stir too much - while you don't want the pasta to burn, the secret is to let it stick evenly to the pan, developing a crispy texture and a deep brown color.
After about 15 minutes, your Assassin's Spaghetti should be ready to serve.
