Spaghetti All’assassina

• portions: 4
• temps actif: 1 hour
• temps total: 1 hour

Ingrédients

• 500 Grams of Spaghetti

• 4 Teaspoon of Red Chili Flakes

• 8 Cloves of Garlic, lightly smashed

• 4 Quart of Weekday Sauce or Tomato Puree (Passata)

• 12-16 Cups of Water

Quick Weekday Sauce:

• 3 jars of muti passata

• 12 Cloves of Garlic, Sliced Thin

• 12 Tablespoons of Extra Virgin Olive Oil

Instructions

Prep the Garlic:

1. Cut 5 cloves of garlic in half. Slice 3 of them very thinly and then get them into a small bowl. This will be for the quick weekday sauce.

2. The remaining two, gently pop with your palm or a knife but don’t smash them fully, get those into a bowl and set those off to the side.

Make the Quick Weekday Sauce:

1. In a medium sized pot over medium high heat, add enough olive oil to coat the pan and then add in the sliced garlic and a basil stem and cook until the garlic begins to lightly toast around the edges.

2. Then add in the jar of passata or tomato puree. Fill up the bottle halfway with water to clean out the jar, then add that to the sauce.

3. Season with salt and bring it to a simmer and allow it to simmer while we prepare the pasta.

4. Also, fill up a small pot with about 3-4 cups of water. Bring that to a simmer as well.

Making the Spaghetti All’Assasina:

1. In the wideest sauce pan over high heat, wide enough to fit raw spaghetti, coat the bottom of the pan with olive oil and then add in the slightly smashed garlic cloves to infuse the oil. Cook for about 30 seconds before adding the chili flake.

2. Then we can add in the spaghetti straight to the oil and begin to toast the raw spaghetti until they begin to visibly toast. Gently stir around to evenly toast the spaghetti and once they are all toasted, low the heat, and add in 2-3 ladles of the weekday sauce, along with 2 ladles of the water.

3. Season with a little salt and jack the heat back up to high and allow the sauce to reduce all the way down until the sauce caramelizes on the bottom of the pan and almost begins to catch to the bottom of the pan and deeply caramelizes, almost burning.

4. Then with a metal spatula, scrape the bottom of the pan and turn the pasta to reveal a caramelized underside. Then add more tomato sauce and water and just like risotto, allow the sauce to reduce, serve