Spaghetti all’Assassina
Serves 2–3
Ingredients
Tomato Broth
3 cloves garlic, minced
¼ cup extra-virgin olive oil
Red pepper flakes, to taste
2 tbsp tomato paste
1½ cups tomato passata (Mutti recommended)
3 cups water
Kosher salt, to taste
Fresh cracked black pepper
Pasta
3 cloves garlic, minced
¼ cup extra-virgin olive oil (more as needed)
Red pepper flakes, to taste
1½ cups tomato passata
Kosher salt
Fresh cracked black pepper
12 oz dried spaghetti
For Serving
Burrata
Extra-virgin olive oil
Fresh basil
Instructions
In a saucepan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and cook until fragrant, 30–60 seconds.
Stir in the tomato paste and cook 1–2 minutes until darkened slightly.
Add the passata and water. Season generously with salt and black pepper. Bring to a simmer, then keep warm over low heat.
Start the sauce. Heat the olive oil in a wide, heavy skillet or shallow pan over medium-high heat.
Add the garlic and red pepper flakes and cook until fragrant, 30–60 seconds.
Add the passata and season with salt and black pepper. Cook 2–3 minutes until slightly thickened.
Lay the dry spaghetti directly on top of the sauce in a single layer. Do not stir. Let the pasta sit until the underside begins to caramelize and lightly burn against the pan, 2–3 minutes.
Begin hydrating the pasta. Ladle hot tomato broth over the spaghetti until just moistened. Do not fully submerge. Allow the liquid to absorb and evaporate.
Flip and char. Flip sections of the spaghetti with tongs. Allow the second side to caramelize against the pan. Continue adding small amounts of broth as needed, letting it absorb between additions.
Cook until tender and charred. Repeat the process of burning and hydrating, flipping occasionally, until the spaghetti is cooked through and deeply caramelized in spots, 10–12 minutes total. Adjust salt and pepper as needed.
Finish and serve. Transfer to plates. Top with torn burrata, a drizzle of olive oil, and fresh basil.