Spaghetti all'Assassina

By The Mediterranean Dish · 30 min

Ingredients

Instructions

1. Bring the 4 cups water to a boil in a medium saucepan over high heat, stir in the tomato paste and season generously with kosher salt. Turn off the heat but leave the pan on the burner.
2. Set a wide, deep skillet over medium-high heat and add 3/4 cup extra virgin olive oil. When the oil shimmers, add the chili peppers and garlic and stir until fragrant, no more than 30 seconds.
3. Add the 16 ounces tomato sauce to the skillet (not the broth) and bring to a simmer, about 5 minutes. Season with a pinch of salt and black pepper.
4. Lay the uncooked spaghetti in one layer in the skillet, pushing it down and spooning the sauce over so it is well coated. Turn the heat to high and let it sit about 3 minutes until the pasta has absorbed some sauce.
5. When the pan looks dry, add a ladleful of the warm tomato broth. Do not stir the pasta. Once most of the broth is absorbed, add another ladle or two, reducing the heat to medium-high and letting each addition absorb before the next.
6. When about half the broth is used, turn the spaghetti over with tongs. Keep adding broth, letting it absorb and char, until all the broth is used. The noodles should show dark, crispy pieces.
7. Remove from the heat, transfer to pasta bowls and serve immediately.

Summarized from The Mediterranean Dish's video. Watch it for the details.