Spaghetti all'Assassina (Killer Pasta)
By Miranda | My Anosmic Kitchen · myanosmickitchen.com
30 minServes 4
Uncooked spaghetti fried in garlic-chilli oil until charred, then simmered in tomato broth for crispy, caramelized edges and tender centres.
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| prepMince garlic cloves | |||||
| prepSlice fresh chilli | |||||
| 1.2 L water (for broth) | Combine water, passata, tomato paste & salt; simmer, then keep warm | Add tomato broth ladle by ladle, let pasta crisp & cook | Serve hot with crispy, caramelized edges | ||
| 480 ml passata (for broth) | |||||
| 75 grams tomato paste (for broth) | |||||
| 1 teaspoon kosher salt (for broth) | |||||
| extra-virgin olive oil | Heat oil, toast red pepper flakes, chilli & garlic 50 sec | Spread spaghetti flat, fry on high until edges brown | Flip pasta, caramelize opposite side 2–3 min on high | ||
| 1 teaspoon red pepper flakes | |||||
| 1 small fresh chilli, sliced | |||||
| 2 garlic cloves, minced | |||||
| 300 grams spaghetti | |||||
| 1.2 L water (for cooking pasta) | |||||
| 480 ml passata (for cooking pasta) | |||||
| 75 grams tomato paste (for cooking pasta) | |||||
| 1 teaspoon kosher salt (for cooking pasta) | |||||
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