Why Italians Burn Their Pasta on Purpose

Von Chef Billy Parisi · 40 Min.

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Zubereitung

1. In a medium pot over medium heat, warm 3 tablespoons olive oil. Add the shallots with a little salt and cook 4-5 minutes until light brown. Lower the heat and cook 8-10 minutes more, stirring now and then, to caramelise.
2. Stir in the 4 minced garlic cloves for 30-45 seconds until fragrant. Add the tomatoes and basil and simmer on low for 6-8 minutes. Finish with balsamic vinegar, salt, white pepper and 4 cups hot water, and keep warm on low.
3. In a 12-inch carbon steel or cast-iron skillet over medium heat with 4 tablespoons olive oil, cook the 3 whole garlic cloves 2-3 minutes until lightly browned. Remove and set aside.
4. Lay the spaghetti flat in the pan, raise the heat to medium-high and toast 45 seconds per side until lightly browned.
5. Add the fresno pepper and sauté 30-45 seconds. Return the garlic cloves, spread the spaghetti as flat as possible, add 3-4 ladles of the sauce and cook untouched 3-4 minutes.
6. Flip the pasta, add 3-4 more ladles and repeat, flipping as it loosens, until the pasta is dark brown in places and the sauce has reduced. Cook 16-20 minutes total, until al dente, stopping when only about half a cup of sauce remains.
7. Toss the pasta in the remaining half cup of sauce, adjust salt and pepper, and serve with a drizzle of olive oil.

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