Best Spaghetti all'Assassina

Method

1. 01

   Make the tomato broth: combine tomato paste, about half the passata, water, and a generous pinch of salt in a saucepan. Bring to a simmer and keep warm over low heat.

2. 02

   Heat olive oil in a large cast-iron or heavy skillet (12-inch minimum) over medium-high heat. Add garlic and red pepper flakes, cook until fragrant --- about 30 seconds.

3. 03

   Add the remaining passata to the skillet, season with salt and pepper, and cook 2--3 minutes until slightly thickened.

4. 04

   Lay the dry spaghetti directly into the sauce in a single layer. Do not stir. Let it sit until the underside begins to caramelize and lightly char --- 2--3 minutes.

5. 05

   Ladle hot tomato broth over the pasta, just enough to moisten. Let it absorb and evaporate.

6. 06

   Flip sections of the spaghetti with tongs. Let the second side char against the pan. Continue adding small amounts of broth, letting it absorb between additions.

7. 07

   Repeat the cycle of charring and hydrating, flipping occasionally, until pasta is cooked through and deeply caramelized in spots --- 10--12 minutes total.

8. 08

   Plate and serve with burrata or grated cheese, fresh basil, and a drizzle of olive oil.