Assassina Pasta

Assassina Pasta
AKA Pasta all'Assassina, Killer Spaghetti

- 1 1/8 cup pure Tomato Puree, divided
- 2/3 Cup (5oz) Tomato Paste
- 2 1/2 Cups Chicken Broth or Water
- Olive oil
- 2 Cloves Garlic, 1 crushed & 1 sliced in half
- Crushed Red Pepper, to taste
- 8oz. Dry Spaghetti (NOT bronze cut. This recipe actually requires a lower quality pasta. We recommend Barilla.)
- Salt

1. In a small saucepan, add the Chicken Stock, 2 tbsp Tomato Puree, and Tomato Paste. Stir, bring to a simmer on the stovetop, and salt to taste.
2. Pour a generous coating of olive oil into a large COLD cast iron or heavy stainless steel skillet. Be sure to use a pan large enough to accommodate a handful of dry pasta lying flush on the bottom.
3. Add Both the halved and crushed Garlic, and a sprinkle of crushed Red Pepper Flakes.
4. Now turn on the heat to medium high.
5. When the Garlic sizzles, add the remaining cup of tomato puree into the pan and spread across the bottom.
6. Drop the dry spaghetti in flat and quickly spread into an even layer.
7. Once the pasta is in, you must wait and listen. The goal is to let the pasta burn slightly on the bottom before flipping it over to sear the other side.
8. Once the pasta has seared properly, use a spatula to flip it over and repeat the process on the other side.
9. When the dry pasta has been slightly burned on both sides, pour a ladle of the tomato broth over the pasta.
10. At this point the pasta can be stirred slightly, although it will still remain quite stiff.
11. When the moisture from the broth has nearly evaporated, add another ladle. Repeat this process, tasting occasionally, until the pasta has softened. This should take about 8-10 minutes or the length of time indicated on the package.

Serve immediately with a drizzle of olive oil.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License