Spaghetti all'Assassina (Burnt Spaghetti)

Spaghetti all'assassina

Step 1: Prep the Garlic [00:16]

Slice 3 garlic cloves thinly and give the remaining 2 cloves a light smash to release their flavor.

Step 2: Prepare the Cooking Vessels [01:05]

Prepare three pots:

1. One with about 3 cups of water brought to a boil.
2. A saucier pot for the tomato sauce.
3. A large, wide sauté pan for cooking the pasta.

Step 3: Prepare the Tomato Sauce [01:12]

Coat the bottom of the saucier pot with olive oil over medium-high heat. Add the 2 smashed garlic cloves, the basil stem, and a pinch of salt. Once the garlic begins to toast, add the tomato purée and a half-jar of water to clean the jar, then add to the sauce. Mix and bring to a boil, then let it simmer.

Step 4: Toast the Pasta [01:53]

In the sauté pan, add olive oil and the sliced garlic with chili flakes. Add the raw spaghetti directly to the pan. Toast the pasta while carefully moving it around until the color changes.

Step 5: Cook the Pasta Risotto-style [02:29]

Add 3 ladles of tomato sauce and 2 ladles of water to the pan. Season with a little salt. Let it simmer on high heat, periodically adjusting the pasta and sauce, scraping the bottom to build caramelized char, and adding more sauce and water as needed until the pasta is fully cooked.

Step 6: Serve [07:45]

Once the pasta is cooked and the sauce is reduced, turn off the heat, moisten with a bit more tomato sauce, and serve on a plate with a drizzle of extra virgin olive oil.