Spaghetti all'Assassina (Assassin's Spaghetti)

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

20 ounces water

14 ounces passata (tomato puree)

1 teaspoon sugar

4 tablespoons tomato paste

salt (to taste)

1/2 cup olive oil

7 cloves garlic

4 large red cherry peppers (seeds and stems removed, chopped, see notes)

1 cup passata (tomato puree)

1 pound non-premium spaghetti (see notes below)

salt and pepper (to taste)

Directions

Bring to a boil the broth ingredients then turn down to a simmer. Season with salt to taste.

For the spaghetti

Heat a large pan to a touch higher than medium heat and add the olive oil and the garlic. Cook the garlic until it is deeply golden then remove it. Add the chili peppers and cook for another 30 seconds.

Add 1 cup of the passata and spread it out in the pan. Cook the passata for 1-2 minutes or until it thickens slightly.

Add the pasta and spread it out into the pan. Let it start to brown (about 1-2 minutes) then add a ladle of the hot broth.

Move the spaghetti around the pan and let it darken. Once the liquid is absorbed, add another ladle and repeat the process until the spaghetti is cooked and very charred.

The final product will be dark red with bits of burnt pieces. Serve with grated cheese or toasted breadcrumbs. Enjoy!

Nutrition

• Calories: 674 kcal
• Total Fat: 27.6 g
• Saturated Fat: 3.7 g
• Sodium: 440 mg
• Total Carbohydrate: 97.4 g
• Total Sugars: 10.8 g
• Protein: 16.6 g