Spaghetti All’Assassina (Assassin Spaghetti)

Ingredients

• 3 Garlic (sliced and minced)
• 2 Chili peppers (minced for heat)
• 0.25 cup Olive oil (for frying the pasta)
• 24 oz Tomato puree (divided; most used for broth, some for the pan)
• 2 cup Water (to dilute the tomato puree for the broth)
• 2 tbsp Tomato paste (added to the broth for concentration)
• 1 lb Dry spaghetti (uncooked)

Steps

1. 1

   Slice and mince the garlic and chili peppers.

2. 2

   In a separate pot, combine most of the tomato puree, a little water, and the tomato paste. Bring this mixture to a simmer to create your tomato broth.

3. 3

   In a large, wide skillet, add the olive oil and heat over medium heat.

4. 4

   Toss in the minced garlic and chilies and sauté for about a minute; be careful not to burn the garlic.

5. 5

   Add a small amount of unconcentrated tomato puree to the skillet and mix with the oil and aromatics.

6. 6

   Lay the dry spaghetti noodles flat in the skillet.

7. 7

   Let the pasta fry in the oil and puree until it starts to 'scream' (sizzle loudly) and char on the bottom. Flip the pasta over once it begins to brown.

8. 8

   Add a ladle of the simmering tomato broth to the pan. Allow the pasta to soak up the liquid and continue to fry.

9. 9

   Repeat the process of adding broth, letting it absorb, and allowing the pasta to char slightly until the noodles are cooked through and have turned a dark blood red color.

10. 10

    Once the pasta is tender but crispy on the edges and the sauce is fully absorbed, serve immediately.

Notes

The key to this dish is the 'risotto method' applied to pasta—adding liquid gradually so the starch creates a sauce while the high heat of the pan chars the noodles. Do not be afraid of the pasta getting dark; that char is the signature flavor.

Nutrition per serving

• main
• pasta
• spicy
• vegetarian
• pan-fried
• dinner
• authentic italian