Directions
- 1In a saucepan add 1USqt/1l of water, 2 spoons of tomato paste, 10,5oz/300g of tomato sauce, 0,4oz/12g of salt and bring to a boil, then cook for 5 minutes.
- 2In a pan sauté oil, garlic and chilli pepper.
- 3Add the remaining tomato puree, salt, pepper... bring it to temperature and add the fusilli; mix, spread them as much as possible and let them toast.
- 4Once the crust is formed, turn them.
- 5When the crust has formed more or less evenly, add 2 ladles of tomato broth, not on the pasta, but on the side of the pan. The pasta should not drown!
- 6Once completely absorbed the broth, wait 10 seconds and add more. Repeat until the pasta is cooked, about 8/10 minutes.
- 7For super spicy lovers, stir with 2 tablespoons of spicy oil.
- 8Serve naked and raw.
Ingredients
- 400 g fusilli
- 700 g tomato sauce
- 2 spoons tomato paste
- 3 garlic cloves
- 1 chili pepper
- 0 extra virgin olive oil
- 12 g salt
- 1 l water
Equipment
saucepanpan
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