Spaghetti alla Assassina by Lit Tlechef

Ingredients

• 250g (9 oz) spaghetti, dry
• 400g (14 oz) tomato passata
• 500ml (2 cup) vegetable or tomato broth
• 3 tbsp extra virgin olive oil
• 1 tsp chili flakes
• 1/2 tsp salt

Instructions

1. Heat the olive oil in a wide, heavy-bottomed skillet over medium-high heat.
2. Add the dry spaghetti directly to the pan, spreading it out to cover the surface.
3. Pour the tomato passata over the pasta, coating the strands thoroughly while letting the bottom layer sizzle and scorch for 5-7 minutes.
4. Allow the pasta to char deeply in the pan until a distinct toasted aroma develops.
5. Pour in a splash of tomato broth, just enough to cover the bottom of the pan, and simmer until absorbed.
6. Continue adding broth in small increments, stirring occasionally, until the pasta is al dente and the sauce has reduced to a sticky, caramelized glaze, about 10-12 minutes.