Spaghetti Alla Assassina (The Assassin’s Spaghetti)

Broth Ingredients

600 g tomato passata or sauce200 ml water2 tsp salt

Pasta Ingredients

500 g spaghetti3 cloves garlic (minced)1 tsp red chilli flakes3 tbsp extra virgin olive oil

Steps

In a pot, combine all ingredients for the broth, bring to a boil then lower heat & simmer for 15 mins.Heat a large pan on medium high, add oil.When hot, add garlic & chili flakes, sauté for 30 secs (careful to not brown or burn the garlic)Add 1/2 cup of broth into the pan to get a simple sauce going.Lay down the uncooked, dry spaghetti & leave it for 2 mins (do not stir) until almost all the moisture has been absorbed.Similar to cooking a risotto, gradually ladle some broth (1 cup at a time) into the pan, careful not to move the dry noodles around too much because it needs to char slightly from making contact with the super hot pan.Once noodles have some browning on the bottom & slightly softened from the hot broth (al dente), taste to adjust seasoning & remove from heat.Transfer pasta onto serving plates, garnish with chopped parsley, more chilli flakes & garlic bread (optional)