Spaghetti alla assassina (espaguetis de la asesina)

Ingredientes

• 600 g tomato passata or sauce
• 200 ml water
• 2 tsp salt
• 500 g spaghetti
• 3 cloves garlic (minced)
• 1 tsp red chilli flakes
• 3 tbsp extra virgin olive oil

Preparación

1. 1

   --- Steps ---

2. 2

   In a pot, combine all ingredients for the broth, bring to a boil then lower heat & simmer for 15 mins.

3. 3

   Heat a large pan on medium high, add oil.

4. 4

   When hot, add garlic & chili flakes, sauté for 30 secs (careful to not brown or burn the garlic)

5. 5

   Add 1/2 cup of broth into the pan to get a simple sauce going.

6. 6

   Lay down the uncooked, dry spaghetti & leave it for 2 mins (do not stir) until almost all the moisture has been absorbed.

7. 7

   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.

8. 8

   Once noodles have some browning on the bottom & slightly softened from the hot broth (al dente), taste to adjust seasoning & remove from heat.

9. 9

   Transfer pasta onto serving plates, garnish with chopped parsley, more chilli flakes & garlic bread (optional)