Spaghetti all'Assassina

🔥 Prep

• Measure 350 g of spaghetti and set aside.
• Peel and finely mince 4 cloves of garlic.
• Measure 60 ml of extra virgin olive oil.
• Measure 200 g of tomato puree.
• Measure 3 tbsp of tomato paste.
• Measure 1.5 tsp of red pepper flakes.
• Measure 750 ml of water.
• Measure 1.5 tsp of salt and 0.5 tsp of black pepper, combine in a small bowl.

🔥 Cook

• 1. Heat the 60 ml of extra virgin olive oil in a large cast‑iron skillet over medium heat until shimmering.
• 2. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
• 3. Stir in the 3 tbsp of tomato paste and cook for 2 minutes, allowing it to darken slightly and develop a rich aroma.
• 4. Add the 200 g of tomato puree, the 1.5 tsp of red pepper flakes, the measured salt and pepper, and the 750 ml of water; stir to combine and bring the mixture to a gentle boil over medium‑high heat.
• 5. Once boiling, add the 350 g of spaghetti, spreading it evenly in the skillet; reduce the heat to medium and cook, stirring frequently, for 8–10 minutes or until the liquid is mostly absorbed and the pasta is al dente.
• 6. Continue to cook, letting the pasta sit undisturbed for 2–3 minutes to form a dark, crispy crust on the bottom; then scrape the crust up and stir it back in, repeating this process 2 times for a smoky, scorched flavor.
• 7. Taste and adjust seasoning with extra salt or pepper if needed; drizzle a little extra olive oil for shine and serve immediately.

🔥 Serve

• Transfer the spaghetti straight from the skillet to warm plates or serve family‑style in the skillet.
• Garnish with a drizzle of extra virgin olive oil and a sprinkle of freshly grated Pecorino Romano (optional).
• Pair with a simple arugula salad dressed with lemon juice and olive oil.
• Offer crusty Italian bread on the side for mopping up the smoky sauce.
• Enjoy with a chilled glass of dry white wine, such as Verdicchio or Falanghina.