Directions
- 1Heat extra virgin olive oil in a large skillet.
- 2Add garlic and chili flakes.
- 3Add a few glugs of passata di pomodoro and simmer vigorously to reduce.
- 4Add dry spaghetti and top it with about a cup of broth made with tomato paste and water.
- 5Let the strands sit in the bubbling liquid to absorb it and soften.
- 6Add more broth each time the pan threatens to dry out.
- 7Keep adding broth, turning the spaghetti over and reducing the sauce until the strands are cooked through.
- 8Increase the heat so the pasta at the bottom of the pan crisps, caramelizes, and scorches.
- 9Pull the spaghetti from the stove, twirl it onto a plate, and adorn the deliciously, deeply satisfying tangle with a drizzle of your very best extra virgin olive oil.
Ingredients
- 1 glug extra virgin olive oil
- 1 clove garlic
- 1 pinch chili flakes
- 1 glug passata di pomodoro
- 1 portion dry spaghetti
- 1 cup broth (tomato paste and water)
Equipment
large skilletspatulaladletongs
Related recipes
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup
Marry Me Melting Cabbage
Italian · Soup
One Pan 20-Minute Chicken Sausage Orzo Pasta
Italian · Soup20m