Spaghetti all'Assassina Done Right

Von Vincenzo's Plate · 30 Min.

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Zubereitung

1. Bring 1 litre (4 cups) of water to a boil in a large pot.
2. Once boiling, add the tomato concentrate, cook for less than 10 minutes, then remove from the heat and set aside.
3. Cut the chilli peppers into thin strips and finely chop the garlic.
4. In a cast iron or large steel pan, add about 10 to 15 tablespoons of extra virgin olive oil.
5. Heat the pan on high. When hot, add the garlic and chilli and cook for 20 seconds.
6. Add the tomato passata and cook for 2 to 3 minutes, stirring, on high heat until it bubbles.
7. Lay the spaghetti in the pan in a flat, even layer and push the sauce over the pasta. Cook for about 4 minutes.
8. Turn the pasta over to cook the other side.
9. Slowly add sauce from the tomato concentrate and water, without moving the pasta, letting it sink flat. Season with a little rock salt and plenty of pepper, and spoon the sauce back over the pasta now and then.
10. Press the strands closer together and keep cooking as the pasta absorbs the sauce.
11. Cook for 1 to 2 minutes with little sauce in the pan so the pasta crisps.
12. Keep adding the tomato concentrate sauce. The pasta should cook for no more than 8 to 10 minutes from the time it goes into the pan.
13. Stir and spread the pasta around the pan to toast it further.
14. Drizzle extra virgin olive oil over the pasta, then remove it from the pan and plate it.

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