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Spaghetti al assassina

Spaghetti Al’ Assassina

Ingredients

Tomato Broth:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 3 cups tomato purée
- 3 cups water
- 1 tsp salt (or to taste)

Assassin’s Spaghetti:
- ¼ cup olive oil
- 6 oz dry spaghetti
- Salt, to taste
- Chili flakes, to taste
- 1 tbsp parsley, finely chopped (for garnish)

Utensils

  • Large pot (for broth)
  • Non-stick skillet
  • Tongs
  • Knife and chopping board

Information

Cost: $$
Preparation time: 45 minutes
Yield: 2 servings (300g each)

Preparation Method

  1. Prepare tomato broth: Heat olive oil in a pot over medium. Add garlic and cook ~1 minute until golden and fragrant. Stir in tomato purée, water, and salt. Bring to a simmer, then reduce to low to keep warm.
  2. Cook spaghetti: In a non-stick skillet, heat ¼ cup olive oil over medium-high. Add chili flakes and sizzle for 1 minute. Add raw spaghetti and toss until coated.
  3. First broth addition: Pour in ~3 cups of tomato broth. Using tongs, move pasta side to side until most broth is absorbed and spaghetti begins frying.
  4. Char pasta: Flip spaghetti, arrange evenly, and cook until browned and lightly charred.
  5. Second broth addition: Add ~2 more cups of broth. Continue cooking, moving spaghetti, until pasta reaches desired char and doneness. Add more broth at the end if you prefer it saucier.
  6. Serve: Garnish with parsley, extra chili flakes, and a drizzle of olive oil. Serve hot.