Spaghetti alla Assassina

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 (optional)
• 1/2 tsp salt

Instructions

1. Heat olive oil in a wide, heavy-bottomed skillet over medium-high heat.
2. Add 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 begin to sizzle and scorch for 5-7 minutes.
4. Allow the pasta to char deeply in the pan until you smell a distinct toasted aroma.
5. Pour in a splash of tomato broth, just enough to cover the bottom of the pan, and let it 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.